Posted by: Susan | April 11, 2008

The Best Tuna Salad

Actually it’s called Tuna Parmesan Shell Salad and it doesn’t last long in my house.  Great for lunch by itself, served on lettuce as a side dish, or a 3 AM snack after the dogs go out to pee.  Easy and quick to make.

  • 3-1/4 cups medium shells, cooked and drained
  • 1 cup mayonnaise
  • 1/3 cup grated parmesan cheese (the real stuff, not from a can)
  • 2 tablespoons skim milk
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon garlic powder
  • 1 12-ounce can tuna in water, drained
  • 1 10-ounce package fresh or frozen chopped broccoli, thawed


Stir together mayo, cheese, milk and seasonings until well blended.  Toss cooled shells, tuna, and broccoli; add dressing.  Best after it chills for a while if you can wait that long. 

I often use peas instead of broccoli, and obviously you can vary the amount of hot pepper sauce and other seasonings to suit your taste. 



  1. Susan-I’ve been making this for years, but I use blanched peas instead of broccoli. I LOVE this stuff and have been known to eat the whole thing myself. (Not all at once-over a few days.)

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