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Tuna In Tomatoes Recipe
|Water||6 Cup (96 tbs)|
|Vegetable oil||1 Tablespoon|
|Macaroni||2 Cup (32 tbs), uncooked (Shell Or Elbow)|
|Tuna||1 Can (10 oz), drained, flaked|
|Minced celery||1⁄2 Cup (8 tbs)|
|Chopped sweet pickle||1⁄4 Cup (4 tbs)|
|Minced green pepper||1⁄4 Cup (4 tbs)|
|Swiss cheese cubes||1⁄2 Cup (8 tbs)|
|Minced onion||2 Tablespoon|
|Salad dressing||1⁄2 Cup (8 tbs) (Mayonnaise Style)|
|Plain yogurt||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Teaspoon|
|White pepper||To Taste|
|Parsley sprigs||4 (For Garnish)|
Serving size: Complete recipe
Calories 2334 Calories from Fat 775
% Daily Value*
Total Fat 88 g135%
Saturated Fat 24.6 g123.1%
Trans Fat 0 g
Cholesterol 256.2 mg
Sodium 3498.2 mg145.8%
Total Carbohydrates 257 g85.6%
Dietary Fiber 15.6 g62.5%
Sugars 50.1 g
Protein 121 g242.8%
Vitamin A 294.1% Vitamin C 184.6%
Calcium 81.5% Iron 94.3%
*Based on a 2000 Calorie diet
Add 1 teaspoon salt and oil.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni uncovered until tender but firm, stirring occasionally.
Rinse with cold water.
Place macaroni in a large salad bowl with tuna, celery, sweet pickle, green pepper, cheese and onion.
In a small bowl, combine mayonnaise style salad dressing, yogurt, lemon juice, 1/4 teaspoon salt and pepper.
Add to tuna mixture.
Toss to coat all ingredients.
Place tomatoes stem end down on lettuce leaves.
Cut each tomato from top center down to about 1/4 inch from the stem end, making 6 equal sections.
Spread sections apart.
Sprinkle with salt to taste.
Fill with chilled tuna salad.
Garnish with parsley sprigs.
Makes 4 servings.