Tuna and Noodle Salad Light

Tuna and Noodle Salad Light

11
Cooking_Muse 4

"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

30 m servings 388 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 18.5 g
  • 37%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

11
  1. 15 Ratings

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Most helpful positive review

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 hav...

Most helpful critical review

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.

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.

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 hav...

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 ...

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 ...

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 t...

Made this today for my boyfriend and myself and we loved it. We might try some different ingredients next time.

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...