Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2½ ounce | Uncooked macaroni rings |
| ½ cup | Mayonnaise or salad dressing |
| ½ cup | Frozen peas; thawed, drained |
| 2 ounces | Shredded Cheddar cheese |
| 6½ ounce | Water-packed tuna * |
| ⅛ teaspoon | Salt |
| 1 dash | Pepper |
| 6 eaches | Flat-bottomed IceCream cones |
*Note: Tuna should be drained and flaked. Cook macaroni to desired doneness as directed on package. Drain; rinse with cold water. In medium bowl, combine all ingredients except ice cream cones; mix well. Cover; refrigerate 1 hour to blend flavors. To serve, fill each ice cream cone with generous ⅓ cup of tuna salad. Garnish as desired. Karen's notes: The picture in the booklet shows the cones lined with curly green lettuce peeking out around the tuna salad, with carrot curls, black olive halves, or cherry tomato halves atop for garnish.
Nutritional Information per serving: 310 cal.; 14 g protein; 20 g carbo.; 19 g fat; 26 mg chol.; 350 mg sodium; 170 mg potassium.
Percent U.S. RDA per serving: protein-20%, vitamin A-4%, vitamin C-2%, thiamine-10%, riboflavin-8%, niacin-25%, calcium-10%, iron-10%.