Evacuation Tuna & Pasta Salad

Evacuation Tuna & Pasta Salad

18 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
BLUEFIN
Recipe by  BLUEFIN

“Living on the coast we are sometimes forced to evacuate during hurricane season. Put this pasta salad in a covered container, and throw it in the cooler. It's a full meal in one bowl. It's easy to serve. Spoon it up into a cup and eat it in the car, camper, or in our case, a motel room! That's why we call it Evacuation Tuna & Pasta Salad.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and cool.
  2. In a large bowl, combine pasta, eggs, tuna Cheddar cheese, celery, onion, roasted red pepper, and lima beans. Whisk together mayonnaise, lemon juice, and paprika. Season with salt. Pour dressing over pasta mixture, and mix together.

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Reviews (18)

Rate This Recipe
naples34102
21

naples34102

Hubby has a bad cold, and this has always been his comfort food of choice. Stuck with no car today, I had to rely solely on ingredients in my pantry. Because this is such a basic recipe, this fit my needs perfectly. I omitted the onion and cheese and substituted frozen green peas for the lima beans, keeping all else the same. My roasted red peppers were particularly mushy, so they didn't stay in chunky pieces--but actually, it made the salad take on an attractive color and speckled appearance that made it very pretty! Good and satisfying tuna pasta salad, with much room for flexibility with the ingredients. Hubby was a happy camper!

K.Jean
16

K.Jean

I have made this recipe twice since April - my family loves it! It calls for the perfect amount of everything, including the mayo. It is a perfect balance of crunchy and substance (pasta / beans). I will make this often in summer months. Thanks Laurie and Roger!

Laurs
9

Laurs

Simple and delicious! I really enjoyed making and eating this recipe, it was easy and filling. I added plenty of fresh ground pepper but skipped the lima beans and used less mayo. It actually looked really good too! Less soggy and colourless than the photos on this page. I definitely recommend it.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 314 cal
  • 16%
  • Fat
  • 13.9 g
  • 21%
  • Carbs
  • 27.4 g
  • 9%
  • Protein
  • 20.5 g
  • 41%
  • Cholesterol
  • 109 mg
  • 36%
  • Sodium
  • 468 mg
  • 19%

Based on a 2,000 calorie diet

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