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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


  • 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


  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

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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!"

Reviewed Aug. 18, 2013

"The dill makes it special, Use plenty"

Reviewed Oct. 18, 2011

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

Reviewed Sep. 11, 2011

"I have made it again and again."

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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