- Recipes Home
- Interest Groups
Olive Tuna Salad Recipe
|Canned tuna||7 Ounce, drained, flaked (1 Can)|
|Sliced celery||1 Cup (16 tbs)|
|Hard-cooked egg||1 , chopped|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped pitted ripe olives||2 Tablespoon|
|Salad dressing/Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Shredded american cheese||1⁄4 Cup (4 tbs)|
|Crushed bite size shredded rice squares||3⁄4 Cup (12 tbs)|
|Margarine||1 Tablespoon, melted|
Calories 420 Calories from Fat 157
% Daily Value*
Total Fat 18 g27.3%
Saturated Fat 4 g20.1%
Trans Fat 0 g
Cholesterol 89.6 mg
Sodium 792.7 mg33%
Total Carbohydrates 42 g13.9%
Dietary Fiber 0.63 g2.5%
Sugars 6 g
Protein 23 g45.7%
Vitamin A 25.4% Vitamin C 30.1%
Calcium 27.6% Iron 87.1%
*Based on a 2000 Calorie diet
In small bowl combine salad dressing, lemon juice, Worcestershire, and 1/8 teaspoon salt.
Fold into tuna mixture.
Spoon into 4 greased and floured 6-ounce custard cups.
Sprinkle each with 1 tablespoon cheese.
Combine shredded rice squares and margarine.
Spoon over cheese.
Bake at 350° for 20 minutes.