Tuna Pasta Salad
This tuna salad is the easiest thing in the world to make. Perfect for hot days when you need something quick to make for lunch.
I’ve been running out of time a lot these past few weeks and I made this in a hurry, comforted that it was going to be a filling meal for my mother and I . Hands down, I will make this again because even though it has mayo, this dish has no added salt. And as well as tomato’s and onion you can just about any vegetable in here, like peppers or mushrooms.
Did you know: Tuna is a great source of protein and vitamin D and it’s an easy way to get Omega 3’s into your system. Canned tuna has been around for at least 100 years. Most of the tuna we eat comes from the Pacific. Once the fish is caught it is frozen immediately before it even reaches the shore. In production, it’s steamed once, and packed in oil, salt or vegetable brine before it’s paced into a can, sterilized and vacuum sealed. Most cans of tuna have a shelf life of four years. So if you’re building a bunker or harboring a safe house, cans of tuna is what you need.
Ingredients
2 cups of Rye Pasta boiled
2 tins of tuna
1 tomato diced
1 cup of peas
1 onion diced
diced spring onion
1/3 cup of mayo (I use the reduced fat Pick n Pay with no egg version)
1/2 cup of plan yogurt
Method
In a bowl, blend yogurt and mayonaise together and set aside.
In a separate bowl, add tuna, onion, spring onion, tomato and mix together.
Add your yogurt mixture to the tuna and then add the noodles.
Mix it all together and eat chilled or warm. Both are divine.
