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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."
This recipe is:
Quick
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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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!
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