Tuna Salad

This tuna salad recipe is great for a crowd. It serves 12, but it's easy to cut it in half. If you want to bulk it up even more, you can add cooked elbow pasta to the mix. It's also great on a whole-wheat roll or bagel.

Tuna Salad
Serves 12

1 cup low-fat mayonnaise
2 tsp Dijon mustard
1/2 cup grated carrots
1 cup diced celery
4 Tbsp pickle relish
7 cans (6 ounces each) water-packed tuna fish, drained well
black pepper

Combine all the ingredients (adding salt and pepper to taste) in a large bowl. Chill 3 hours before serving or let chill overnight.

(For those of you counting points, each serving is 3.)


Diane said…
Hi Lynn.

Love your blog.

I'm counting points. Do you know the point value of the tuna salad and the baked ziti florentine?
Lynn said…
Sorry, I forgot to put the points for the tuna, it's 3 points per serving. For the Baked Ziti Florentine, it's 6 points.
Todd said…
This is the greatest tuna salad recipe ever!

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