Unless I’m heading to a picnic, I never make a full batch of Tuna Salad—not to mention it isn’t Kent’s favorite. If you’ve got a craving for some creamy cold noodles in the middle of January, this should do the trick. I've cut some of the mayo with sour cream, and so this is creamiest if prepared just before eating.
Tuna Noodle Salad for One
2.6 oz. pkg. of chunk light tuna
1 stalk celery, chopped
1 green onion, chopped
1 hardboiled egg, chopped (optional)
2 Tbsp. light mayo (I like Hellman’s canola oil mayo. Yum!)
2 Tbsp. light sour cream or plain Greek yogurt
1 cup cooked elbow macaroni, rinsed in cold water to chill*
Dash of salt and pepper, garlic powder, and paprika
In a mixing bowl, combine all of the ingredients except the noodles and stir until well mixed. Stir in the cooked noodles. Scoop into a bowl and eat immediately :)
*You will notice that I rinsed the noodles—which when cooking Italian you should never do. Here you don’t really need that extra starch to bind the ingredients. I have made it both ways, and I prefer the noodles rinsed.
Hope this recipe has you dreaming of summer sunshine!