Tuna Macaroni Salad Recipe
"This jazzed-up tuna recipe came from a nutritionist I worked with at a prenatal clinic," writes Mary pat Eck from Cincinnati, Ohio. "It's so full of protein and flavor that we shared it with many of our clients."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
shellfish free
contains pasta
contains dairy
contains eggs
pescatarian
- 1/8 teaspoon salt
- 1/4 cup chopped celery
- lettuce leaves
- 1/3 cup mayonnaise
- 1-1/2 teaspoons dijon mustard
- 1/2 cup cubed cheddar cheese
- 1 can (6 ounces) light water-packed tuna drained and flaked
- 3/4 cup cooked small pasta shells
- 1 hard-cooked egg chopped
- 2 tablespoons pickle relish drained
- Carbohydrate 13.7124004150958 g
- Cholesterol 14.0000000118349 mg
- Fat 13.6879858443885 g
- Fiber 3.70910404421764 g
- Protein 2.16203125012167 g
- Saturated Fat 2.06887083501733 g
- Serving Size 1 1 serving (210g)
- Sodium 509.141833461539 mg
- Sugar 10.0032963708782 g
- Trans Fat 11.3005758427561 g
- Calories 179 calories
Directions In a small bowl, combine the first six ingredients. In another bowl, combine the mayonnaise, mustard and salt; stir into tuna mixture. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates. Yield: 2 servings. Originally published as Tuna Macaroni Salad in Cooking for 2 Summer 2007, p9 Print Add to Recipe Box Email a Friend
