In a large pot, fill with water and bring it to a rolling boil over high heat. Once boiling, add salt to the water for flavor.

Add elbow macaroni to the boiling water and cook for 10 minutes or until al dente. Drain and rinse with cold water.

In a large mixing bowl, combine mayonnaise, white vinegar, granulated sugar, and whole milk. Whisk until smooth.

Once the pasta is cooled, add it to the bowl with the dressing along with shredded carrots and flaked tuna. Fold together gently.

Cover the bowl with cling wrap or transfer to an airtight container. Chill in the refrigerator for at least 30 minutes before serving.