Creamy Tuna Pasta Salad
A delicious Creamy Tuna Pasta Salad, combining wide egg noodles, tuna, and fresh vegetables for a refreshing dish.
Equipment
- Pot
- mixing bowl
- colander
- Cutting board
- knife
Ingredients
For the Pasta
- 8 ounces Wide Egg Noodle Can substitute with penne or rotini.
For the Creamy Mixture
- 1 cup Mayonnaise Or Greek yogurt for a lighter version.
- 2 cans Tuna Opt for sustainably sourced tuna.
- 2 tablespoon Lemon Juice Lime juice can be a substitute.
For the Vegetables
- 0.5 whole Onion Red onion for milder taste.
- 1 whole Carrot Can substitute with celery.
- 1 cup Fresh Cilantro Swap with parsley if desired.
Seasoning
- 2 teaspoon Black Pepper Adjust to your spice preference.
- 0.5 teaspoon Salt Consider low-sodium options.
Additional Ingredient
- 1 whole Egg Omit for a vegan version.
Instructions
Cooking Instructions
- Bring a pot of salted water to a boil, then add the wide egg noodles and one whole egg. Cook until the pasta is al dente, about 8-10 minutes. Drain and cool under running water.
- While the pasta cooks, finely dice the onion, shred the carrot, and chop the fresh cilantro.
- In a medium bowl, flake the canned tuna with a fork and mix it with mayonnaise until well combined.
- In a large mixing bowl, combine the cooled pasta, chopped egg, prepared vegetables, and the tuna mixture. Add the lemon juice and season with salt and black pepper to taste.
- Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour before serving.
Notes
For a lighter version, consider using Greek yogurt instead of mayonnaise.
Nutrition
Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 18gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 10mgCalcium: 20mgIron: 1mg
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