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Tuna Noodle Meiose

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Ingredients
  Frozen french-style green beans 9 Ounce, unthawed (1 Package)
  Broad egg noodles 8 Ounce
  Olive oil 1⁄2 Cup (8 tbs)
  White wine vinegar/Cider vinegar 1⁄3 Cup (5.33 tbs)
  Plain low-fat yogurt 1⁄4 Cup (4 tbs)
  Dijon mustard 2 Tablespoon
  Reduced-calorie mayonnaise 2 Tablespoon
  Capers 1 1⁄2 Tablespoon, drained
  Sugar 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Solid packed white tuna in water 6 Ounce, drained, flaked (1 Can)
  Ripe tomatoes 2 Large, cored and thinly sliced
  Pitted black olives 1⁄2 Cup (8 tbs), halved
Directions

Place the beans in a heatproof colander and lower into a large kettle of boiling water.
Cover and cook for 3 minutes.
Raise the colander to allow the beans to drain, then transfer to a small bowl.
Return the water in the kettle to aboil, add the noodles, and cook according to package directions.
Drain, rinse under hot water, and return to the kettle.
Cover and keep warm.
In a small bowl, whisk the oil with the vinegar, yogurt, mustard, mayonnaise, 1 tablespoon of the capers, the sugar, salt, and pepper.
Spoon 1/3 of the mixture onto the noodles and toss well.
Place half the noodles in a 2-quart glass bowl, layer half the tuna on top, then half each of the beans, tomatoes, and olives.
Pour another third of the dressing evenly over all.
Repeat the layering once more and top with the remaining dressing.
Sprinkle the remaining 1/2 tablespoon of capers over all.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Dish: 
Noodle
Ingredient: 
Fish

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