Tuna Shell Salad Recipe

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Do you like tuna but need a new way to serve it? Foll Pat Kordas' lead. "I created this light salad as a way to use tuna in dishes other than sandwiches," the Nutley, New Jersey cook explains. "Mustard and dill enhance the flavor."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 5 servings

Ingredients

  • 1 package (7 ounces) small pasta shells
  • 1 can (6 ounces) light water-packed tuna, drained and flaked
  • 1/4 cup finely chopped onion
  • 1 large carrot, shredded
  • 3/4 cup reduced-fat mayonnaise
  • 1/4 cup fat-free milk
  • 1 tablespoon lemon juice
  • 2 teaspoons prepared mustard
  • 1 teaspoon dill weed
  • 1/8 teaspoon pepper

Nutritional Facts

1 cup equals 234 calories, 13 g fat (2 g saturated fat), 23 mg cholesterol, 445 mg sodium, 18 g carbohydrate, 1 g fiber, 12 g protein. Diabetic Exchanges: 2 fat, 1-1/2 lean meat, 1 starch.

Directions

  1. Cook pasta according to package directions; drain and rinse in cold water. In a salad bowl, combine the pasta, tuna, onion and carrot. In a small bowl, combine the remaining ingredients. Pour over salad and toss to coat. Cover and chill until serving. Yield: 5 servings.
Originally published as Tuna Shell Salad in Quick Cooking May/June 2005, p53

Nutritional Facts

1 cup equals 234 calories, 13 g fat (2 g saturated fat), 23 mg cholesterol, 445 mg sodium, 18 g carbohydrate, 1 g fiber, 12 g protein. Diabetic Exchanges: 2 fat, 1-1/2 lean meat, 1 starch.

This recipe pairs well with a light white wine.

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Reviews for Tuna Shell Salad

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 12, 2014

I've been looking for a delicious, quick-to-make, tuna salad that my whole family would eat. This is it! The only thing I added was 3 Tbsp. of sweet pickle relish to the dressing. I used to add cubed cheese to tuna salads, but didn't this time, & my family was very happy. This is definitely a keeper!

MY REVIEW
Reviewed Aug. 18, 2013

The dill makes it special, Use plenty

MY REVIEW
Reviewed Oct. 18, 2011

This is a really good salad. I served it with the Broccoli Cheese Crepes in the same issue.

MY REVIEW
Reviewed Sep. 11, 2011

I have made it again and again.

MY REVIEW
Reviewed Aug. 17, 2009

I made this yesterday, and ate it for lunch today, and it was wonderful. I followed this exactly using Hellman's lower fat mayo and skim milk as directed, but I added one stalk of chopped celery and about 1 Tbsp. chopped fresh parsley for color. Delicious.

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