Tuna salad for two (or three)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
2 oz, Barrila plus pasta noodles (elbow works)1/3 small red pepper- diced1 stalk of celery diced1/2 c. edamame1/2 c. frozen peas1 4oz. can of albacore tuna-drained1/4 c up of Hellman's Light Mayo3 TBLS.. of Hidden Valley fat-free ranchonion- diced (I use only about 1 TBLS.)
Makes 2-3 servings.
Cook noodle and edamame (shelled) according to directions. Place peas in a colander and rinse the pasta and edammame over them (they will not be frozen, then!) Drain very well. Add the remaining ingrediants, with the mayo and ranch being last. Add salt and papper to taste. Refridgerate for at least 2 hours before serving.
Number of Servings: 3
Recipe submitted by SparkPeople user MCKENTON.
Cook noodle and edamame (shelled) according to directions. Place peas in a colander and rinse the pasta and edammame over them (they will not be frozen, then!) Drain very well. Add the remaining ingrediants, with the mayo and ranch being last. Add salt and papper to taste. Refridgerate for at least 2 hours before serving.
Number of Servings: 3
Recipe submitted by SparkPeople user MCKENTON.
Nutritional Info Amount Per Serving
- Calories: 269.1
- Total Fat: 10.8 g
- Cholesterol: 27.5 mg
- Sodium: 533.5 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 4.6 g
- Protein: 19.2 g