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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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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. 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:
1. 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. Yield: 5 servings.
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