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Fish: TANGY TUNA MACARONI SALAD

Source of Recipe

Taste of Home Magazine


Recipe Introduction

Plan ahead…needs to chill at least 4 hours or overnight Exchanges
Serves: 6

1 c. uncooked elbow macaroni
1 c, chopped celery
1 can (6 oz.) light water-packed tuna, drained and flaked
3/4 c. frozen peas, thawed
3 T. minced fresh parsley
2 T. sliced stuffed olives

1/2 c. reduced-fat mayonnaise
1/2 c. fat-free plain yogurt
1 T. red wine vinegar or cider vinegar
1/2 tsp. paprika
1/4 tsp. salt… (Optional)
1/4 tsp. garlic salt
1/4 tsp. ground mustard

Cook macaroni according to package directions; drain and rinse in cold water. In a serving bowl combine the macaroni and then next 5 ingredients. In a small bowl, combine remaining ingredients; add to tuna mixture and toss to coat. Cover and refrigerate at least 4 hours or overnight.

One 3/4 cup serving (prepared w/o optional SALT) equals: 163 calories…3 gm fat (trace saturated)…12 mg cholesterol…441 mg sodium…23 gm carbohydrate…2 gm fiber…11 gm protein ++++ Exchanges: 1-1/2 starch…1 lean meat