Ingredients
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1 (16 ounce) package elbow macaroni
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2 cups mayonnaise, divided
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2 (5 ounce) cans white tuna, drained and flaked
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2 stalks celery, minced
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1 onion, minced
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1 pint grape tomatoes
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1 (5 ounce) jar pimento-stuffed green olives, drained
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salt and ground black pepper to taste
Directions
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well in a colander set in the sink; transfer to a bowl, and cool in the refrigerator.
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Toss 1 cup mayonnaise, tuna, celery, and onion together in a large bowl until combined; stir in macaroni, remaining 1 cup mayonnaise, grape tomatoes, and olives. Season with salt and black pepper. Chill in refrigerator 1 hour.
Nutrition Facts (per serving)
| 553 | Calories |
| 38g | Fat |
| 40g | Carbs |
| 14g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 553 | |
| % Daily Value * | |
| Total Fat 38g | 48% |
| Saturated Fat 6g | 29% |
| Cholesterol 24mg | 8% |
| Sodium 578mg | 25% |
| Total Carbohydrate 40g | 15% |
| Dietary Fiber 3g | 11% |
| Total Sugars 2g | |
| Protein 14g | 28% |
| Vitamin C 9mg | 10% |
| Calcium 31mg | 2% |
| Iron 2mg | 13% |
| Potassium 244mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
