Tuna macaroni/pasta salads are popular picnic items, potluck dishes, and hot weather foods. For those of you unable to tolerate gluten, for whatever reason, there is a tasty alternative. Substitute rice noodles for the traditional wheat pasta. It takes less energy to digest, leaving you with a sense of fullness without all the tiredness associated with standard wheat products.
Find rice noodles at your local Asian market. Many standard grocery stores sell these items in the Asian section, as well. Noodles come in all widths, so find one that is suitable for you. Personally, I prefer the 1/2"-thick variety. It fits in perfectly for cold pasta dishes.
Here is the simple recipe. Prepare it an hour of so before your dining time to allow it to properly cool.
You will need a Dutch oven or large stock pan. Add the following:
6-8 cups water
pinch of salt
drop of oil to keep noodles from sticking together
Place pan onto stovetop burner.
Put temperature onto medium heat.
Bring water, salt, and oil to boil.
Add in the noodles
Reduce heat and cook for about 8 minutes, until noodles are done.
Remove from heat and drain into colander. Rinse with cold water.
Either return noodles to cooking pan or place into mixing bowl. The choice is yours...
Put into refrigerator and cool for about an hour.
When completely cooled, add the following:
1 small onion, chopped
1 t Italian seasoning
1/4 cup lowfat mayonnaise or plain yogurt (mayo is sweeter)
1 can albacore tuna, drained
1/2 cup sweet peas
1 garlic clove or 1 t garlic powder
salt and pepper to taste
Mix thoroughly to evenly distribute ingredients.
For diversity, add a chopped egg.
If desired, you can substitute lowfat sour cream for the mayo or yogurt. The choice is yours.
Refrigerate leftovers in an airtight container.
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