Hot Tuna Salad

  • Prep 20 min
  • Total 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

Steps

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 1/4 Cups
Calories
270
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
10mg
3%
Sodium
670mg
28%
Total Carbohydrate
44g
15%
Dietary Fiber
4g
16%
Sugars
15g
Protein
13g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
30%
30%
Calcium
4%
4%
Iron
10%
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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