General Health

RECIPE: Tuna Macaroni Salad

To support brain development, babies need DocasaHexanenoic Acid (DHA), an important omega-3 fatty acid found primarily in fish. Nursing mothers are encouraged to eat fish 2-3 times/week from small fish that don’t contain high levels of mercury, like salmon, bluefish, bass, trout, flounder and skipjack tuna. Avoid other species of tuna like bigeye which are larger, live longer and contain more mercury.

This issue, I want to focus on nutritious, inexpensive meal ideas featuring canned light tuna, starting with a refreshing summer favorite: Tuna Macaroni Salad.


Chef’s Note: Add vegetables to give it extra color and crunch. Yellow bell peppers, shredded carrots, sliced ripe or green olives, diced cucumber, and diced plum tomatoes are just a few of the possibilities. Tuna is the protein in the dish, but diced cooked chicken, turkey, or ham are good choices as well. Or make it with small cooked shrimp, diced lobster, or crab meat.


  • 8 oz. small shell macaroni (or elbows)
  • 6 oz. can tuna (drained, flaked with a fork)
  • 3/4 c mayonnaise (or as needed to moisten)
  • 2 TBSP onion (finely chopped)
  • 1/2 c celery (chopped)
  • 1/4 c bell pepper (chopped, mixed colors)
  • 1 tsp salt (or to taste)
  • 1/4 tsp ground black pepper


  1. Cook the macaroni according to package directions for al dente.
  2. Drain in a colander, rinse with cold water, and transfer to a large bowl.
  3. Add tuna to the macaroni along with mayonnaise and onion. Stir to combine, and let it stand for 5-10 minutes.
  4. Add chopped celery and bell pepper. Add more mayonnaise as needed to moisten.
  5. Taste and add salt and pepper as desired.
  6. Cover the bowl and chill until serving time.


Calories: 284
Fat: 22g
Carbs: 11g
Protein: 10g

Get more tips and view original recipe by: The Spruce Eats

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