TUNA NOODLE

TUNA NOODLE

TUNA NOODLE SALAD

This is what I call an old school classic cold tuna noodle salad. This dish is a cold pasta salad not the old fashioned hot creamy tuna casserole. This Tuna Noodle dish was a regular lunch and or dinner in my house growing up during the hot summer months. It's a cold creamy salad that pairs very well with fresh fruits and or vegetables.

This tuna noodle salad comes together very easy, only takes about 30 minutes to prepare and it's definitely healthy and budget-friendly and makes 6 serving at about 315calories per serving. It's best prepared in the morning and refrigerated for several hours and eaten at lunch or dinner, giving all the ingredients time to absorb and blend together.

This recipe is very versatile and easy to substitute and switch ingredients.

I have prepared this tuna noodle salad with a variety of kinds of pastas, the one in the picture is whole wheat pasta, I've also used gluten-free pasta and black bean pasta etc.. You can also substitute the mayonnaise with plain or Greek yogurt, add a variety of vegetables of your choice. I'll explain as I go.

Tuna noodle recipe ingredients:

* Two cups of cooked elbow noodle pasta. (Cooked per package directions and set aside to cool)

* Four hard-boiled egg whites. Chopped (you can use the whole egg I prefer to only use the egg whites.) The yolk changes the taste and the texture.

* 1/4 cup finely chopped white or sweet onion. 

* 1/4 cup of finely chopped celery. 

* Two cans of albacore tuna in water drained. 

* 1 tbsp of pickle relish sweet or Dill.

* 1 1/2 cups of light mayonnaise or plain yogurt. (Add a little more if needed. The pasta has a tendency of absorbing some of the Mayo and or yogurt.) 

* One teaspoon season salt.

* Additional salt and pepper to taste.

Let's get cooking...

Cook your pasta as per the package directions. 

Place cooked noodles in a large mixing bowl and set aside to cool.

 Boil your eggs. A good hard-boiled egg takes approximately 8 to 12 minutes. 

When your eggs are done set them aside to cool so that they can be peeled the yolk removed and the White's chopped.

As the pasta and eggs cooks and cools down prepare and chop your vegetables and set aside.

Open and drain your tuna, with a fork flaking the tuna out of the can into the pasta bowl trying to leave a few hunks and not make it mushy. Stir in your remaining ingredients making sure everything is mixed well. Cover and refrigerate for at least an hour.

Substitutes and are additions:

You can substitute elbow noodles with any shape noodle 

wheat noodles

gluten free noodles plant-based noodles 

whatever your preference. They all work wonderfully. I have three boys so I always try to sneak in as many vegetables as I can when, I have added   a cup of Frozen peas and 1/2 cup of

Finely shredded carrots.

Garnish with chives, bacon bits and shredded cheese. 

Enjoy!!

Calories per serving. Recipe make about 6 servings.

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