Hot Tuna salad

Hot Tuna salad

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  • Prep Time


  • Total Time


  • Servings



  • 1

    (10¾-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

  • cups uncooked instant white or brown rice

  • cups sliced celery

  • cup raisins1tablespoon salt-free lemon-pepper seasoning

  • cups water1(12-oz.) can water-packed chunk light tuna, drained, flaked

  • 1

    cup fat-free mayonnaise or salad dressing

  • ½

    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. .


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