Tuna Macaroni Salad Recipe
- 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
- 1. 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.
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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.