Kitchen Sanctuary · by Nicky Corbishley
Tuna Pasta Salad Recipe
NUTRITION · PER SERVING28M COOK
CAL 31%·PRO 64%
CARBS 62G40% OF CAL
5G FIBER51G OTHER6G TOTAL SUGAR
FAT 26G38% OF CAL
5G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cooked pasta tossed with canned tuna, fresh vegetables, and creamy lemon mayo. A make-ahead lunch or potluck side that keeps well chilled.
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Nutrition & ingredients
Ingredients
serves 4- 280 g (10oz) dried pasta shapes (I use shells)
- 3 x 125g (4.4oz) tins tuna in olive oil, drained and flaked ((once drained you should have about 300g/10.5oz tuna))
- 1 medium red onion, peeled and finely diced
- 200 g (3.5oz) cherry tomatoes, quartered
- 1/2 medium cucumber, diced
- 2 sticks celery, finely diced
- 60 g (2oz) dill pickles, finely diced
- 115 g (1/2 cup) full fat mayonnaise ((swap with low fat mayo or half mayo and half Greek yogurt for a lighter dressing))
- 1/2 tsp celery salt
- 1/2 tsp black pepper
- 1 tbsp chopped fresh dill (or replace with 1 tsp dried dill)
- 2 tsp fresh lemon juice
At a glance
PER SERVING · TIME 28M
CAL 31%·PRO 64%
CARBS 62G40% OF CAL
5G FIBER51G OTHER6G TOTAL SUGAR
FAT 26G38% OF CAL
5G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 13m
- Sodium
- 744mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 509mg
- Calcium
- 54mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 744MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.