Type what you have

Ingredients

• ✓ chunk light tuna
• salad dressing
• egg
• apple
• pecan
• salt
• pepper

Instructions

1. 1 Stir the tuna, salad dressing, egg, apple, and pecans together in a bowl; season with salt and pepper. Chill in refrigerator at least 1 hour before serving.

By rainydaze

Ingredients

• ✓ chunk light tuna
• egg noodle
• olive oil
• salt
• processed cheese
• pea
• cream of celery soup
• cream of mushroom soup
• black pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain noodles and return to the pot. Pour olive oil and salt over the drained noodles; stir.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Put processed cheese food cubes into a large, microwave-safe bowl. Heat in microwave, stirring every 30 seconds, until melted and smooth, 3 to 5 minutes; pour over noodles and add tuna, peas, celery soup, mushroom soup, and black pepper. Stir to coat noodles completely; pour into a large casserole dish. Sprinkle Parmesan cheese over the top of the noodle mixture to cover completely.
4. 4 Bake in preheated oven until Parmesan cheese just begins to brown, 20 to 30 minutes.

By CFOSTER

Ingredients

• ✓ chunk light tuna
• farfalle pasta
• olive oil
• onion
• garlic
• water
• cranberry
• sun-dried tomato
• kalamata olive
• pine nut
• parsley
• parmesan cheese
• basil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3. 3 Meanwhile, heat oil in a large, oven-proof skillet over medium heat. Add onion and garlic and cook in the hot oil, stirring occasionally, until onion is tender, 5 to 7 minutes.
4. 4 Add tuna, water, cranberries, tomatoes, olives, pine nuts, and parsley. Stir in cooked pasta.
5. 5 Transfer the skillet to the preheated oven and bake, covered, for 25 minutes. Uncover and sprinkle with Parmesan cheese. Bake, uncovered, until heated through and cheese melted, about 5 more minutes.
6. 6 Sprinkle with basil before serving.

By Amy Hill

Ingredients

• ✓ chunk light tuna
• red onion
• parsley
• olive oil
• lemon juice
• lemon zest
• salt
• black pepper

Instructions

1. 1 Combine tuna, onion, and parsley in a medium bowl.
2. 2 Whisk oil, lemon juice, lemon zest, salt, and pepper together in a small bowl; toss with tuna mixture.

By Mareefer09

Ingredients

• ✓ chunk light tuna
• cranberry
• carrot
• green onion
• cilantro
• sesame seed
• ginger
• red chile pepper
• kosher salt
• mayonnaise
• asian chile paste
• sesame oil
• soy sauce
• honey

Instructions

1. 1 Mix tuna, cranberries, carrot, green onions, cilantro, sesame seeds, ginger, ground chile pepper, and kosher salt together in a large bowl.
2. 2 Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; add to tuna mixture and stir to coat.

By mimilulu

Ingredients

• ✓ chunk light tuna
• elbow macaroni
• mayonnaise
• white vinegar
• seasoned salt
• sugar
• garlic powder
• black pepper
• baby shrimp
• cucumber
• sweet onion
• egg
• egg
• paprika

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until chilled; drain.
2. 2 Mix mayonnaise, white vinegar, seasoned salt, sugar, garlic powder, and black pepper in a large bowl with a whisk until smooth. Stir tuna, baby shrimp, cucumber, and sweet onion into the mayonnaise mixture to coat ingredients completely; add chopped eggs and stir. Pour chilled macaroni into the bowl and stir; top with sliced eggs. Garnish salad with paprika.
3. 3 Cover bowl with plastic wrap and refrigerate at least 1 hour to overnight before serving.

By MHudson