Recipe
Main Dish
Tuna Salad Submarines
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (6 oz each) cans Chicken of the Sea tuna, drained | ||
| ⅓ c. Kraft classic ranch lite | ||
| ½ c. Hy-Vee 1% small curd cottage cheese | ||
| 1 c. chopped celery | ||
| ¼ tsp. Hy-Vee black pepper | ||
| 6 Hy-Vee coney buns |
Directions
- In a medium bowl, stir together the tuna, dressing, cottage cheese, celery and black pepper.
- Use a fork to carefully hollow-out the bottom half of the buns.
- Spoon about 1/2 cup tuna mixture into each hollowed-out bun half. Top with remaining half of bun.
- Wrap each tightly with plastic wrap and refrigerate 2 to 3 hours before serving.
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 30mg
- Sodium: 500mg
- Total Carbohydrates: 28g
- Protein: 21g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 0%
0%
Iron 10%
0%
Calcium 10%