Prep 15 mins
Cook 0 mins
This is my version of a side dish from one of my favorite restaurants. Time doesn't include chilling.
- 1 lb medium pasta shell, cooked
- 1⁄2 cup light mayonnaise
- 1 (4 ounce) can jalapenos, chopped, drained
- 1⁄2 cup onion, chopped
- 2 (6 ounce) cans tuna, drained
- salt & pepper
- Combine all ingredients in a large bowl. Cover and refrigerate a couple hours before serving.
Mmm... this is a very tasty salad. I used green chiles instead of jalapenos to adjust down the heat. I'll bet pickled pepperoncinis would also be great in this dish. I might cut back on the noodles a bit next time, to make it creamier. But overall this made a great picnic lunch. Thanks, SweetySJD [Made for Zaar Chef Alphabet Soup]
Except for the fact that I substituted green chilies for the jalapenos, I followed your recipe right on down, & we had a great tasting tuna salad! Definitely nice enough to make again especially during the hot summer months here in the high dessert! Thanks for sharing it! [Made & reviewed in Zaar Stars Tag]
What a great idea! Jalapenos! But I don't like that much heat, so used pickled jalapenos, instead. Came out great tasting. Used elbows, as I was out of shells. Don't think it made much difference, do you? Thnx for sharing your recipe, Sweety. Made for PAC Fall 2009.