| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Italian6 |
8 |
servings |
INGREDIENTS
| 8 |
oz |
Elbow macaroni |
| 1 |
c |
Mayonnaise |
| 1/2 |
c |
Italian-style dressing |
| 1 |
tb |
Prepared mustard |
| 2 |
c |
Thin; pared cucumber |
|
|
; slice |
| 1 1/2 |
c |
Diced tomato |
| 1/2 |
c |
Diced green pepper |
| 1/4 |
c |
Coarsely chopped green onion |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 14 |
oz |
Solid-pack tuna; (2 cans), |
|
|
; drained/broken into |
| 1 |
|
Hard-cooked egg; chopped |
|
|
Chopped parsley |
INSTRUCTIONS
Cook macaroni as label directs. Drain; rinse with cold water. In large bowl
combine mayonnaise, Italian dressing and mustard; mix well. Add cucumber,
tomato, green pepper, green onion, salt, pepper, tuna, and macaroni; toss
to mix well. Refrigerate, covered, until well chilled - about 4 hours.
Just before serving garnish with hard-cooked egg and parsley.
Per serving: 311 Calories (kcal); 24g Total Fat; (66% calories from fat);
4g Protein; 23g Carbohydrate; 10mg Cholesterol; 451mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates
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