Tuna Salad
- Total Time: 25 minutes
- Yield: 6–8 servings
A creamy and balanced salad with tuna, pasta, fresh vegetables, and mayonnaise. Ideal as a light main course.
Ingredients
- 4 cans of tuna in water (drained)
- 6 tablespoons of mayonnaise
- 1 grated carrot
- 3/4 of a head of lettuce, julienned
- 1 can of yellow corn
- 200g of cooked elbow macaroni soup
- Salt and pepper to taste
Instructions
- Cook the pasta in salted water until al dente, cool and drain well.
- Drain the tuna and corn, grate the carrot and chop the lettuce.
- In a large bowl, mix the tuna, pasta, corn, carrot, and lettuce.
- Add the mayonnaise, salt, and pepper to taste. Mix well.
- Refrigerate for at least 30 minutes before serving.
- Serve accompanied with tortilla chips, saltine crackers, or refried beans.
Notes
- Drain the ingredients well to prevent the salad from becoming watery.
- You can substitute Greek yogurt for mayonnaise.
- Add apple or celery for a crunchy touch.
- Freezing is not recommended.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition=
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 430mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 25mg
