Bring a large pot of salted water to a boil. Cook the elbow macaroni pasta for about 10 minutes or until al dente.

Drain the pasta and rinse it under cold water to stop the cooking process. Let it drain thoroughly.

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

Gently fold in the cooled pasta, shredded carrots, and drained flaked tuna until well combined.

Cover and chill the salad in the refrigerator for at least 30 minutes to enhance the flavors.