Recipe by Cooking_Muse
"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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finely chopped red onion
red wine vinegar
extra-virgin olive oil, or more as needed
salt and freshly ground pepper to taste
1 (6 ounce) can
solid white albacore tuna in water, drained
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!
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.
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.
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.
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!!
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!
I didn't mind it but my family didn't like this...too tangy.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Tuna and Noodle Salad Light
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 141
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