Tuna Noodle Salad
Servings
4Serving size
about 2 cups saladThis recipe can be multiplied and keeps well, refrigerated, for 2-3 days.
Ingredients
| 4 quart Water |
| 8 ounce Whole wheat Fusilli (or elbows)(or gluten-free pasta) |
| 2 can Canned no-salt added tuna fish in water (packed in water) |
| 3 Large stalk Celery, raw (finely diced) |
| 1 Medium Green bell peppers (finely diced) |
| 1 1/3 cup Frozen peas |
| 1 fruit without skin and seeds Avocados, raw |
| 4 Tbsp. Nonfat Greek Yogurt |
| 1 tsp., leaves Dried oregano |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 1 Tbsp. Worcestershire sauce |
| 1 tsp. Ground mustard |
Instructions
When the water boils add the pasta. Cook according to package instructions until the pasta is just al dente.
While the pasta is cooking, in a large bowl, mash together the avocado and yogurt until smooth.
Add the celery, green pepper, peas, oregano, salt, pepper, Worcestershire sauce, mustard, and the tuna with the water from the cans to the bowl and mix together well.
When the pasta is cooked, drain and rinse under cold water.
Shake dry and add to the bowl with the tuna mixture.
Fold together until well blended and chill.
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Special Diet Information
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Lactose
This recipe is NOT safe for those who are lactose intolerant.
Recipe Notes
This recipe is pretty close to the tuna noodle casserole your mom might have made growing up. The avocado is a twist but it adds a great creaminess with a better quality fat than the mayonnaise. The flavor is so close to a tuna noodle casserole with canned tuna, crunchy peppers and celery and peas.