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Tuna Macaroni Salad Recipe

Tuna Macaroni Salad Recipe photo by Taste of Home

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"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."

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Tuna Macaroni Salad Recipe

Prep: 15 min. + chilling

Yield: 2 Servings

15 15

Ingredients

3/4 cup cooked small pasta shells
1 can (6 ounces) light water-packed tuna, drained and flaked
1 hard-cooked egg, chopped
1/2 cup cubed cheddar cheese
1/4 cup chopped celery
2 tablespoons pickle relish, drained
1/3 cup mayonnaise
1-1/2 teaspoons Dijon mustard
1/8 teaspoon salt
Lettuce leaves

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.

Nutritional Facts 1 cup (prepared with reduced-fat cheese and fat-free mayonnaise) equals 347 calories, 11 g fat (5 g saturated fat), 156 mg cholesterol, 1,259 mg sodium, 25 g carbohydrate, 2 g fiber, 35 g protein.

Originally published as Tuna Macaroni Salad in Cooking for 2 Summer 2007, p9

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Tuna Macaroni Salad

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Reviewed on May. 08, 2013 by Marajean89

lite, easy, added onion and sweet pickles.

Reviewed on May. 25, 2011 by MySonsx3

Excellent recipe! The mustard and pickle relish (I use dill not sweet) really add a little different, but welcome, twist to traditional Tuna Salad. Have made this countless times over the years and every time it goes down great. A great break when you're tiring of all the "heavy" foods. I omit the cheese, but not because it isn't good in this recipe. I'm sure it is. I just don't care for cheese in my tuna salad, but will continue making this for years to come.

Reviewed on May. 24, 2011 by Dailyn

I make this salad all the time. Of course I have to double by 4 to 6 because I take it to functions. I don't really modify it much. I do make extra dressing because overnight it can get a little dry.

Reviewed on May. 01, 2010 by alevstar

easy to make and really tasty!!!

Reviewed on May. 08, 2008 by keverwann

I made it with finely diced 1/2 a poached chicken breast instead of tuna and shredded cheddar cheese instead of cubed and it turned out just as yummy as when I made it just like the recipe!