Ingredients
Units
Scale
- 1 12–ounce box or bag of elbow macaroni pasta (use gluten-free pasta to make this recipe gluten-free)
- 2 5–ounce cans of albacore solid white tuna
- 2 celery stalks, diced
- 1/4 red onion, finely diced
- 1/2 cup mayonnaise
- 2 tablespoons Greek yogurt (use coconut yogurt for dairy-free diets)
- 1 lemon, juiced
- 1 teaspoon dried dill or 1 tablespoon of fresh dill
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly-ground black pepper
Instructions
- Bring a large pot of water to boil on the stovetop. Cook the pasta according to the directions on the package.
- While the pasta is cooking, open the cans of tuna into a large mixing bowl. Use a fork to break up the tuna into bite-sized pieces or into flakes.
- Add the celery, onion, mayonnaise, yogurt, lemon juice, dill, salt, and pepper to the bowl, and stir to combine.
- When the pasta is done cooking, drain it in a colander. Pour the drained pasta into the bowl with the tuna and the other ingredients and toss gently to combine.
- Serve immediately, or cover and refrigerate until ready to serve.
Notes
- Try to find sustainably-harvested canned tuna.
- You can use whole wheat pasta if you like.
- If you want to make this recipe even lighter, you can decrease the mayonnaise to ¼ cup and increase the Greek yogurt to ¼ cup plus 2 tablespoons.
- Store any leftover salad in an airtight container in the refrigerator for up to 4 days.
- If you take this salad to a potluck, be sure to keep it refrigerated until it’s time to serve. The salad should not sit out for more than 4 hours to prevent foodborne illness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 307
- Sugar: 2 g
- Sodium: 383.7 mg
- Fat: 12.3 g
- Saturated Fat: 2.1 g
- Carbohydrates: 33.5 g
- Fiber: 1.8 g
- Protein: 14.7 g
- Cholesterol: 21.2 mg