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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This jazzed-up tuna recipe came from a nutritionist I worked with at a prenatal clinic, writes Mary pat Eck from Cincinnati, Ohio. It's so full of protein and flavor that we shared it with many of our clients. Ingredients:
3/4 cup cooked small pasta shells |
1 can (6 ounces) light water-packed tuna, drained and flaked |
1 hard-cooked egg, chopped |
1/2 cup cubed cheddar cheese |
1/4 cup chopped celery |
2 tablespoons pickle relish, drained |
1/3 cup mayonnaise |
1-1/2 teaspoons dijon mustard |
1/8 teaspoon salt |
lettuce leaves |
Directions:
1. In a small bowl, combine the first six 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.
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