Sea Shell Tuna Salad Recipe
Servings: 4
Ingredients
- 1Â 1/2 c. uncooked small shell pasta
- 1 c. mayonnaise
- 2 Tbsp. fresh lemon juice
- 1/2 tsp salt
- 1/2 tsp seasoned salt
- 1/8 tsp white pepper or possibly to taste
- 1 med tomato diced
- 1 c. minced celery
- 2 x 7 ounce cans canned tuna in water* liquid removed and flaked
- 1/2 c. sliced pimiento-stuffed olives
- 2 Tbsp. chopped onion
- 1 c. shredded iceberg lettuce
- 1 whl ripe avocado, pitted peeled and sliced
Directions
- *I use albacore tuna.
- Cook sea shells al dente as directed on package. Rinse in cool water; drain. In a large bowl, stir together the mayonnaise, lemon juice, salt, seasoned salt and pepper. Add in pasta, tomato, celery, tuna, olives and onion. Toss gently and thoroughly. Refrigerate2 hrs or possibly overnight. Just before serving, toss with lettuce and garnish with avocado.
- NOTES : This is a favorite summer dinner entree.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 4 servings | |
| Calories 843 | |
| Calories from Fat 459 | 54% |
| Total Fat 51.95g | 65% |
| Saturated Fat 7.34g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 1040mg | 43% |
| Potassium 591mg | 17% |
| Total Carbs 71.95g | 19% |
| Dietary Fiber 5.5g | 18% |
| Sugars 4.57g | 3% |
| Protein 23.23g | 37% |
