Tuna Salad With Shells
Published June 11, 1983
- Total Time
- 15 minutes, plus chill
- Rating
- Comments
- Read comments
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Ingredients
2 cups macaroni shells
1 6 ½- or 7-ounce can tuna in oil, undrained
1 medium tomato, peeled, seeded and chopped
1 medium cucumber, peeled, seeded and chopped
1 small zucchini, finely chopped
¼ cup drained capers
2 tablespoons fresh lemon juice
1 cup mayonnaise
Salt and freshly ground pepper to taste
2 tablespoons minced parsley
1 tablespoon minced fresh basil
Nutritional analysis per serving (4 servings)
45 grams carbs; 30 milligrams cholesterol; 705 calories; 13 grams monosaturated fat; 28 grams polyunsaturated fat; 8 grams saturated fat; 49 grams fat; 3 grams fiber; 723 milligrams sodium; 21 grams protein; 4 grams sugar
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.
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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 used another cucumber instead of zucchini. I used Ortiz tuna. I have made this many times - excellent!
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!
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.