Ingredients:
1/2 cup mayonnaise
1/2 teaspoon dried tarragon or thyme, crushed
3 cups chilled cooked mostaccioli or elbow macaroni
2 stalks of celery, sliced
One can of (6-1/8-ounces) solid white tuna in water, drained and broken into bit-sized pieces
One can of (14-1/2-ounce) peas and carrots, drained

Directions:
In a large bowl, combine mayonnaise and tarragon. Add pasta, celery and tuna. Gently stir in peas and carrots. Cover serving plates with lettuce, if desired. Top with salad. Garnish, if desired.

Recipe makes four servings.

Healthy Hint: Use light mayonnaise instead of regular mayonnaise.

See also:
Cooking with Canned Tuna
Belly Byte: Tuna in a Pouch
Tuna Italiano

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