Hot Tuna Salad

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  • 20 min prep time
  • 40 min total time
  • 12 ingredients
  • 8 servings

Ingredients

1
(10 3/4-oz.) can condensed 98% fat-free cream of celery soup
1
(8-oz.) can crushed pineapple in unsweetened juice, undrained
1
(8-oz.) can sliced water chestnuts, drained
1
(4-oz.) jar sliced pimientos, drained
1 1/2
cups uncooked instant white or brown rice
1 1/2
cups sliced celery
2/3
cup raisins
1
tablespoon salt-free lemon-pepper seasoning
1 1/2
cups water
1
(12-oz.) can water-packed chunk light tuna, drained, flaked
1
cup fat-free mayonnaise or salad dressing
1/2
cup sliced almonds

Directions

  1. 1 Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray.
  2. 2 In large nonstick saucepan, combine soup, pineapple, water chestnuts, pimientos, rice, celery, raisins, lemon-pepper seasoning and water; mix well. Bring to a boil. Remove from heat. Stir in tuna and mayonnaise; mix well. Spoon into sprayed baking dish. Top with almonds.
  3. 3 Bake at 400°F. for 15 to 20 minutes or until thoroughly heated.

Notes

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Recipe Step Photos

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