Ingredients
1 (12 ounce) package elbow macaroni
1 (10 ounce) can baby peas, drained
2 stalks celery, chopped
1 (5 ounce) can tuna, drained
2 tablespoons chopped sweet onion
1 cup mayonnaise
2 tablespoons sweet pickle relish
salt and pepper to taste
3 large hard-cooked eggs, quartered
1 pinch paprika, for garnish
Directions
Gather all ingredients.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold running water.
Stir together macaroni, peas, celery, tuna, and onion in a large bowl.
Mix in mayonnaise, relish, salt and pepper.
Garnish with egg wedges and a sprinkle of paprika. Cover and chill for at least 1 hour before serving.
Nutrition Facts (per serving)
582 | Calories |
33g | Fat |
52g | Carbs |
19g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 582 | |
% Daily Value * | |
Total Fat 33g | 43% |
Saturated Fat 6g | 28% |
Cholesterol 126mg | 42% |
Sodium 416mg | 18% |
Total Carbohydrate 52g | 19% |
Dietary Fiber 4g | 15% |
Total Sugars 5g | |
Protein 19g | 37% |
Vitamin C 4mg | 5% |
Calcium 41mg | 3% |
Iron 3mg | 16% |
Potassium 252mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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