Today’s post is about making a fresh salad from tuna and macaroni with crispy celery.

Tuna is an excellent source of protein, and while some vitamin and mineral losses occur during canned tuna processing, the protein nutritive values are not dramatically changed. Tuna is an excellent source of the omega-3 fatty acids EPA and DHA, protein, potassium, and vitamin B12. It’s a very good source of niacin and phosphorus. By eating tuna, the risk of a stroke can be reduced, high blood pressure can be prevented, and diseases such as Alzheimer’s can be prevented.

Celery leaves has high content of vitamin A, whilst the stems are an excellent source of vitamins B1, B2, B6 and C with rich supplies of potassium, folic acid, calcium, magnesium, iron, phosphorus, sodium and plenty essential amino acids. Celery has always been associated with lowering of blood pressure. When combined with other juices, it provides different formula that help other conditions. Recent studies have shown that celery might also be effective in combating cancer.

I enjoyed the salad with some crackers which were very nice. I ended up having too much macaroni, so I decided to make some Mac ‘n Cheese with the left overs.


  • Chopped onion
  • Can of tuna
  • Celery
  • Cup of macaroni
  • Mayonnaise
  • Mustard
  • Pepper

1. When water is boiling, cook the macaroni until soft. I add olive oil and salt into the water to add flavor to the macaroni.

2. In a bowl, add chopped onion, celery, mustard, and pepper.

3. Drain a can of tuna and add it to the bowl in step 2.

4. Add the cooked macaroni and mayonnaise. (Check how much mayo you would like to use because it may be fattening, I use low calorie mayonnaise).

Celery and onion really makes this salad crispy and fresh, I think a few drops of lemon juice would make it taste even better. Try it out! It is so simple, easy, and quick. Enjoy!

I made mac and cheese with the left over macaroni.