Tuna and Noodle Salad Light Recipe - Allrecipes.com
Tuna and Noodle Salad Light Recipe
  • READY IN 30 mins

Tuna and Noodle Salad Light

Recipe by  

"Many years ago, my friend went to Spain and brought back a fantastic tapa that was made with tuna, garlic, onions, tomatoes, garlic aioli sauce. This mixture was spread on chunks of crusty bread...OH YUM. But that is not very healthy and I wanted to revamp it a little and this is what I came up with. And honestly, it comes pretty close. It is easy and tasty. I hope you like it as much as I do."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse penne pasta with cold water and drain well in a colander set in the sink.
  2. Mix the tomato, onion, vinegar, olive oil, garlic, paprika, and salt and pepper together in a bowl. Add the cooked pasta, then flake the tuna on top. Stir to combine.
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2012

This is great!! There are so many ways to alter the recipe to your tastes too! I use chunk light tuna b/c I prefer it to the albacore. I have changed the pasta forms...depending on what I have available at home. I've used regular vinegar and have used lemon-pepper instead of the paprika. I've used onion powder, cut tomatoes if I did not have...the list goes on and on. That base of tuna, vinegar, pepper, and garlic..it is a nice combo!

Most Helpful Critical Review
Mar 28, 2011

Too much olive oil. Very bland. Added more paprika, Italian seasoning, and fat-free feta to finally end up with something we wanted to eat for lunch.


15 Ratings

Aug 22, 2011

I made as is except for I used sun dried tomatoes instead of fresh. I thought this was very tasty, my husband NOT so much but he ate it.

Apr 30, 2013

I turned this into quite a mashup with considering many of the recipe changes outlined in the comments. A splash of vinegar, half an onion, less than a teaspoon of paprika, no salt, a couple of shakes of pepper, quarter of a small bag of mixed veggies, small diced tomato, an enough Miracle Whip to make it look like a salad. Mixed that mess into the pesto noodles and we were good to go.

Feb 10, 2013

Loved it! I used Barilla Veggie Penne, canned tomatoes with a little of the juice and fresh parsley. I also topped with parm cheese. This is my new favorite way to eat packaged tuna. This would be great with feta cheese and black olives too. Yum!!

Feb 06, 2013

Very delicious - zesty and light! But like others I had to make some modifications first: - used less oil - added a few more vegetables (corn, green peppers) - let the vegetables marinate in the oil/vinegar/seasoning (cajun seasoning is amazing with this) for a little bit then drained it (don't know if you need that much vinegar) - mixed in the tuna - sprinkled parmesan cheese on top and VOILA!! I had to have more than one helping! Enjoy!

Dec 14, 2013

I didn't mind it but my family didn't like this...too tangy.

May 02, 2013

Just what I was looking for after traveling and craving real food with fresh ingredients, thank you. Like other reviewers I think it needs a little something to get it up to 5 stars for my taste, but the recipe is very adaptable. I added some fresh basil and parmesan. I will make this again and play around with the ingredients more. Nice to have a tuna noodle dish without the heavy ingredients.


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  • Calories
  • 388 kcal
  • 19%
  • Carbohydrates
  • 43.8 g
  • 14%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 18.5 g
  • 37%
  • Sodium
  • 26 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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