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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (423g) Recipe makes 2 servings |
||
| Calories 1072 | ||
| Calories from Fat 434 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 48.3g | 74% | |
| Saturated Fat 8.1g | 40% | |
| Monounsaturated Fat 13.3g | ||
| Polyunsaturated Fat 23.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 171mg | 57% | |
| Sodium 929mg | 38% | |
| Potassium 603mg | 17% | |
| Total Carbohydrate 118.1g | 39% | |
| Dietary Fiber 4.8g | 19% | |
| Sugars 12.2g | ||
| Protein 41.2g | 82% | |
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Still Another Tuna/Pasta Salad.......(Mom's Tuna Salad)
By: Dee514
May 18, 2002
A tasty tuna salad which is easy to prepare. I frequently make it during the Summer for a light supper, after a day at the pool. Also works well for picnics. Amounts given are estimates, I usually prepare this "by taste".
SERVES 2 -4
Ingredients
- 1 (6 1/2 ounce) can tuna, drained and flaked
- 1/2 lb cooked elbow macaroni or small shell pasta, rinsed and drained
- 1-2 hard-boiled eggs, mashed
- 1/2 medium vidalia onion, minced
- 1/2 cup chopped or minced celery
- 1/4 cup chopped sweet red pepper or green bell pepper
- 1 cup mayonnaise
- salt and pepper
Directions
1
In a large bowl, combine all ingredients.2
Mix well to blend.3
If salad is too dry, add more mayonnaise.4
Taste, and adjust seasonings to your preference.5
Chill well before serving.6
Note: If you are going to triple the recipe, only use 1 hard boiled egg per can of tuna.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Course > Salads
- Course > Side Dishes
- Main Ingredient > Seafood > Fish > Saltwater > Tuna
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Main Ingredient > Eggs/Dairy > Eggs
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Number of Servings > For 1 or 2
- Occasion > Seasonal > Summer
- Occasion > To Go... > Picnic
Featured Reviews for This Recipe
From: Chef #598952
On Jul 10, 2008
My hubby works is a contractor and during the summer heat, the last thing he wants is a heavy meal. THIS WAS PERFECT!! I doubled the recipe, left out the eggs (only because i was out), added red AND green pepper, Old Bay Seasoning and a little thyme. I served it on a bed of romaine with halved grape tomatoes and it made a perfect main dish. This will definately become a staple in our "summer fare". Thanks for a wonderfully light addition to the cookbook!!
From: Ashleybegood
On Jun 23, 2008
Used whole wheat macaroni as always, and skipped the egg. Tasted fabulous!
From: Diana Shrome
On Nov 2, 2002
Yum! I added 1 cup of frozen peas to the pasta during its last 2 minutes of cooking time, ommitted the peppers, and then I used Miracle Whip instead of Mayo, but it was delicious...Great recipe!!
From: Bev
On Aug 2, 2002
This was a delicious light supper! I left out the onions and the pepper as DH was out of town and he is the onion and pepper guy. I added a few grape tomatoes cut in half for a little color and there you have it!! A beautiful salad fit for a queen! Thank you for a new summertime favorite, Dee!
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