Do you like tuna but need a new way to serve it? Foll Pat Kordas' lead. "I created this light salad as a way to use tuna in dishes other than sandwiches," the Nutley, New Jersey cook explains. "Mustard and dill enhance the flavor."
Tuna Shell Salad
Tuna Shell Salad
Prep Time
25 min
Yield
5 servings
Ingredients
- 1 package (7 ounces) small pasta shells
- 1 can (6 ounces) light water-packed tuna, drained and flaked
- 1/4 cup finely chopped onion
- 1 large carrot, shredded
- 3/4 cup reduced-fat mayonnaise
- 1/4 cup fat-free milk
- 1 tablespoon lemon juice
- 2 teaspoons prepared mustard
- 1 teaspoon dill weed
- 1/8 teaspoon pepper
Directions
- Cook pasta according to package directions; drain and rinse in cold water. In a salad bowl, combine the pasta, tuna, onion and carrot. In a small bowl, combine the remaining ingredients. Pour over salad and toss to coat. Cover and chill until serving.
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