Tuna Noodle Salad
Tuna Noodle Salad
Servings
Ingredients
- 2 cans (5 ounces each) tuna - drained well
- 1 box (16 ounces) elbow macaroni - cooked and cooled
- 1 1/2 cups finely diced celery
- 1/4 cup finely diced red or yellow onion - optional
- 1 cup frozen peas - thawed
- 1/4 cup fresh chopped dill
- 1 1/2 cups mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon milk
- Salt and pepper
Instructions
- In a large bowl whisk together mayonnaise, milk, lemon juice and a little sat and pepper.
- Add tuna, macaroni, celery, onion and peas. Mix well. Stir in fresh dill.
- If mixture seems too dry, add more mayonnaise.
- Refrigerate at least an hour before serving. Add more mayo if needed to make it creamy. Taste to see if more salt and pepper is needed.
Nutrition
Calories: 450kcal | Carbohydrates: 25g | Protein: 13g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 384mg | Potassium: 263mg | Fiber: 2g | Sugar: 3g | Vitamin A: 392IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
I never thought to put dill in. It tastes delightful and made a world of difference Thanks Amy!
I love the fresh dill in this too! Thank Sue! -Amy