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    Tuna Sea Shell Salad

    Source of Recipe

    2 cups small pasta shells

    2 cans (6.5-oz.) albacore solid white tuna in spring water, drained and flaked

    1 cup thinly sliced celery

    1/4 cup minced peeled onion

    2 tablespoons reduced-calorie mayonnaise

    2 tablespoons lemon juice

    1 tablespoon white wine vinegar

    1 tablespoon dried parsley flakes

    1/2 teaspoon celery seed

    1/2 teaspoon dill weed

    1/4 teaspoon salt

    1/8 teaspoon ground black pepper

    Cook pasta according to package directions. Drain, run under cold water and drain again.

    In a large bowl, combine tuna with pasta. Add celery and onion and toss to combine.

    In a small bowl, combine mayonnaise, lemon juice, vinegar, parsley, celery seed, dill weed, salt and pepper; mix well. Pour dressing over tuna mixture. Toss to coat. Refrigerate several hours to blend flavors. Serve cold or at room temperature.

    Serving Size: 4




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