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Tuna Macaroni Salad

 Tuna Macaroni Salad
"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."
2 ServingsPrep: 15 min. + chilling


  • 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


  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.