Hot Tuna Salad

Bake a wholesome salad made using tuna, pineapple, nuts, rice and other ingredients - a superb dinner!

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

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
  • 1 Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray.
  • 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 Bake at 400°F. for 15 to 20 minutes or until thoroughly heated.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/4 Cups
    Calories
    270
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    670mg
    670%;
    Total Carbohydrate
    44g
    44%
    (Dietary Fiber
    4g
    4%
      Sugars
    15g
    15%
    ),
    Protein
    13g
    13%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    30%;
    Calcium
    4%;
    Iron
    10%;
    Exchanges:
    2 Starch; 1 Fruit; 3 Other Carbohydrate; 1 Very Lean Meat; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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