Tuna and Noodle Salad Light Recipe

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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!

—TURTLNSITE

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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.

—SharonC

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12 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.

—all4thechallenges

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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.

—kewissman

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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.

—Kim

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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!!

—blugrl

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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!

—whimsyraj

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Jan 16, 2013

LOVED IT! Just the right amount of sweet vs. tangy! Definitely a keeper!

—Louise

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Nutrition

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
123 mg
5%

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

Nutritional Information

Tuna and Noodle Salad Light

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 388
Calories from Fat: 141

% Daily Value *
Total Fat 15.7g 24 %
Saturated Fat 2.4g 12 %
Cholesterol 13mg 4 %
Sodium 123mg 5 %
** Potassium 338mg 9 %
Total Carbohydrates 43.8g 14 %
Dietary Fiber 2.6g 10 %
Protein 18.5g 37 %
Sugars 3.4g
** Vitamin A 9 %
** Vitamin C 10 %
** Calcium 3 %
** Iron 24 %
** Thiamin 4 %
** Niacin 86 %
** Vitamin B6 18 %
** Magnesium 15 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.