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Tuna Macaroni Salad Recipe

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."
TOTAL TIME: Prep: 15 min. + chilling YIELD:2 servings

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

  • 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.

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.

Reviews for Tuna Macaroni Salad

Sort By :
MY REVIEW
Reviewed May. 2, 2015

"A great, easy, tasty recipe. Will definitely make again. Would possibly leave out cheese next time too. Thanks Mary!"

MY REVIEW
Reviewed Jul. 25, 2013

"A few months ago I gave birth to my second baby girl. During my pregnancy I made this recipe and was one happy mama. Next time I am going to use pepper jack cheese for a little heat!"

MY REVIEW
Reviewed Jun. 24, 2013

"Very good salad for a hot day. I made it as written, but next time would leave out the cheese...it really wasn't necessary."

MY REVIEW
Reviewed May. 8, 2013

"lite, easy, added onion and sweet pickles."

MY REVIEW
Reviewed May. 24, 2011

"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."

MY REVIEW
Reviewed May. 1, 2010

"easy to make and really tasty!!!"

MY REVIEW
Reviewed May. 8, 2008

"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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Wine Pairings

Light-Bodied White Wine

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