1 In a saucepan, add 1 cup of elbow macaroni to 1 quart of boiling water with an added teaspoon of salt. Simmer either covered or uncovered for about 10 minutes until the macaroni is just a little more cooked than al dente. When ready, remove from heat, drain and rinse with cold water.
2 While the macaroni is cooking, assemble the other ingredients. In a large bowl mix the green onion, bell peppers, parsley, tuna, olive oil, celery and lemon. Add the cooked and drained macaroni. Fold in the iceberg lettuce and mayonnaise until well mixed. Add the paprika. Add fresh ground pepper to taste.
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|Serving Size: 1 Serving (416g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 112 (43%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 7.8mg||2 %|
|Sodium 259.9mg||9 %|
|Potassium 352.3mg||9 %|
|Total Carbohydrate 33.6g||10 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 29.9g|
|Protein 5.2g||7 %|
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Calories per serving: 259
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