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Hot Tuna salad

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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 raisins1tablespoon salt-free lemon-pepper seasoning
  • 1 1/2 cups water1(12-oz.) can water-packed chunk light tuna, drained, flaked
  • 1 cup fat-free mayonnaise or salad dressing
  • 1/2 cup sliced almonds

Details

Servings 8

Preparation

Step 1

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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