Tuesday, June 18, 2013

Tuna Seashell Salad

This easy salad makes an ideal light summer dinner. Add slices of fresh tomatoes and perhaps some corn on the cob, and your dinner is complete.

Makes 4 servings

2     6 ½ -ounce cans tuna (packed in water), drained and flaked (8 ounces)
2     cups cooked whole wheat macaroni shells
1     cup thinly sliced celery
¼    cup finely chopped onion
2     tablespoons reduced-calorie mayonnaise
2     tablespoons lemon juice
1     tablespoon vinegar
1     tablespoon dried parsley flakes
½    teaspoon celery seed
½    teaspoon dill weed
¼    teaspoon salt
⅛    teaspoon pepper 

Gather ingredients.

 In a large bowl, combine flaked tuna with macaroni.

In a small bowl, add celery, onion and remaining ingredients.

Mix well.

Pour over tuna mixture.

Mix well, and chill several hours to blend flavors.

Each Serving Provides 
Calories 259 
Total Fat 2.9g 
Cholesterol 32mg 
Sodium 394mg 
Total Carbohydrate 24.2g 
Dietary Fiber 1.7g 
Protein 34.1g 

If you want more delicious recipes like this pre-order a my cookbook Lean &Luscious 3rd Edition,  click here to get your copy. 


  1. Oooo... I love salads like that. Thanks for sharing. Stopping by from Thumping Thursday blog hop.

    I pinned this & followed you on Pinterest too :)

  2. Great looking tuna salad. Love the celery and I always use reduced cal mayo no one seems to notice. Thanks for sharing this recipe with us on foodie friday.