This is a really yummy and tasty tuna salad and makes just enough for 2. If you want more, just double or triple the recipe.
Tuna Macaroni Salad
3/4 cup cooked small pasta shells
1 can (6-oz.) light water-packed tuna, drained and flaked
1 hard boiled egg, chopped
1/2 cup diced cheddar cheese
1/4 cup chopped celery
2 TBSP pickle relish, drained
1/3 cup mayonnaise
1-1/2 tsp. Dijon mustard
1/8 tsp. salt
In a small bowl, combine the first 6 ingredients. In another bowl, combine the mayonnaise, mustard and salt; stir into tuna mixture. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates.
YIELD: 2 servings.
Recipe source: Cooking for 2 Magazine, Summer 2007.
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