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Tuna Salad with Olive Oil Mayo

Tuna Salad with Olive Oil Mayo
 
Yield:
6-3/4 qt. or 46 servings, 5 oz. each

Ingredients

Ingredients Weights Measures
chunk light tuna in water, drained, flaked 8.25 lb. 1-1/2 gal.
KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise 4.5 lb. 2-1/4 qt.
celery, diced 15 oz. 3 cups
sweet onions, diced 6 oz. 1-1/2 cups
red peppers, small dice 6 oz. 1-1/2 cups
curly-leaf parsley, chopped - 3/4 cup
black pepper - 1 Tbsp.
celery salt - 1-1/2 tsp.

Directions

COMBINE all ingredients; cover.

REFRIGERATE several hours until chilled.

Kraft Kitchens Tips

Make Ahead
Salad can be refrigerated up to 3 days before serving.
Special Extra
Add 1-1/2 tsp. dill weed (or 1/2 tsp. for trial recipe).
K:62888v01:139167
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Nutritional Information

Nutrition Information

Calories
 240
Total fat
 15 g
Saturated fat
 2 g
Cholesterol
 40 mg
Sodium
 630 mg
Carbohydrate
 6 g
Dietary fiber
 0 g
Sugars
 2 g
Protein
 20 g
Vitamin A
 6 %DV
Vitamin C
 10 %DV
Calcium
 2 %DV
Iron
 6 %DV