Hot Tuna Salad

By dashy_65

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 raisins
• 1 tablespoon salt-free lemon-pepper seasoning
• 1 1/2 cups water
• 1 (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
Adapted from pillsbury.com

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

.Fiber 4g,S44g1 Serving (1 1/4 Cups)Calories 270(Calories from Fat 45),Total Fat 5g(Saturated Fat 1g,Cholesterol 10mg;Sodium 670mg;Total Carbohydrate (Dietary ugars 15g),Protein