Tuna Salad With Shells
- Total Time
- 15 minutes, plus chill
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cups macaroni shells
- 16½- or 7-ounce can tuna in oil, undrained
- 1medium tomato, peeled, seeded and chopped
- 1medium cucumber, peeled, seeded and chopped
- 1small zucchini, finely chopped
- ¼cup drained capers
- 2tablespoons fresh lemon juice
- 1cup mayonnaise
- Salt and freshly ground pepper to taste
- 2tablespoons minced parsley
- 1tablespoon minced fresh basil
Nutritional analysis per serving (4 servings)
705 calories; 49 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 28 grams polyunsaturated fat; 45 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 21 grams protein; 723 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Cook shells in boiling salted water until tender. Drain well.
- Step 2
Break tuna into chunks and combine with tomato, cucumber, zucchini and capers. Add lemon juice. Stir mayonnaise until smooth and fold in. Season to taste with salt and pepper.
- Step 3
Garnish with parsley and basil and chill before serving.
Private Notes
Comments
I generally dislike macaroni salads but this is an exception. The addition of the lemon juice is critical. Don't think I added quite as much mayonnaise as called for.
I used another cucumber instead of zucchini. I used Ortiz tuna. I have made this many times - excellent!
I used another cucumber instead of zucchini. I used Ortiz tuna. I have made this many times - excellent!
The flavor was bland, and the mayo too heavy, adjust as needed, not sure what I could’ve added to give it more zing
I generally dislike macaroni salads but this is an exception. The addition of the lemon juice is critical. Don't think I added quite as much mayonnaise as called for.