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Tuna Shell Salad

 Tuna Shell Salad
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."
5 ServingsPrep/Total Time: 25 min.

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

Directions

  • 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Tuna Shell Salad (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.