Tuna Pasta Salad
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 349.3
- Total Fat: 8.3 g
- Cholesterol: 30.3 mg
- Sodium: 441.1 mg
- Total Carbs: 50.5 g
- Dietary Fiber: 4.0 g
- Protein: 20.8 g
View full nutritional breakdown of Tuna Pasta Salad calories by ingredient
Introduction
I had a little bit of tuna left from a large can, but not enough for a sandwich, so I made this for lunch today based on what was in the fridge. Next time I might change up the veggies, and probably add some lettuce for a larger portion. I had a little bit of tuna left from a large can, but not enough for a sandwich, so I made this for lunch today based on what was in the fridge. Next time I might change up the veggies, and probably add some lettuce for a larger portion.Number of Servings: 1
Ingredients
-
1tbsp light mayo (or fat-free)
1tsp dijon mustard
3 tbsp chopped onion
juice of 1/4 lemon
1.5 oz pasta (weight uncooked)
2oz tuna canned in water
1/3 cup frozen corn kernels
1/3 cup cherry or grape tomatoes, halved
Salt and pepper to taste*
Cayenne pepper, optional*
*not in nutritional calculator
Directions
-Boil pasta according to package directions
-Meanwhile, in bowl (or directly in tupperware!), mix mayo, mustard, lemon juice, onion, and salt and pepper (plus any other seasonings, I like cayenne) until smooth
-Drain cooked pasta and add while warm, it will absorb some of the dressing/flavor
-Add corn now if frozen; add tomatoes and tuna (and corn if not frozen) once pasta has cooled
NOTES:
I prepared the pasta and dressing with the frozen corn the night before, then let it cool overnight, and added the tomatoes and tuna in the morning before going to work. Lots of vegetables would be good in addition or instead of the corn and tomatoes, such as: peas, celery, artichoke hearts, olives, avocado, asparagus, etc.
You could save calories by using whole grain pasta, fat-free mayo, and light tuna (recipe calculated with chunk white albacore).
Number of Servings: 1
Recipe submitted by SparkPeople user BETTINANA.
-Meanwhile, in bowl (or directly in tupperware!), mix mayo, mustard, lemon juice, onion, and salt and pepper (plus any other seasonings, I like cayenne) until smooth
-Drain cooked pasta and add while warm, it will absorb some of the dressing/flavor
-Add corn now if frozen; add tomatoes and tuna (and corn if not frozen) once pasta has cooled
NOTES:
I prepared the pasta and dressing with the frozen corn the night before, then let it cool overnight, and added the tomatoes and tuna in the morning before going to work. Lots of vegetables would be good in addition or instead of the corn and tomatoes, such as: peas, celery, artichoke hearts, olives, avocado, asparagus, etc.
You could save calories by using whole grain pasta, fat-free mayo, and light tuna (recipe calculated with chunk white albacore).
Number of Servings: 1
Recipe submitted by SparkPeople user BETTINANA.
