Healthy Tuna Macaroni Salad

Potlucks. These are one of my favorite things. And I always go for the pasta salads. So, when I found myself with an abundance of canned tuna…I had to give it a try.

You see, I have a very hard time resisting anything BOGO. And I’m pretty certain someone else shares this healthy…errr…obsession. Thus, when this was combined with a Hurricane Warning in our area, I ended up with an abundance of pickles, macaroni and cheese, and tuna fish.

So now, this month, pinching some pennies, I’m going through the pantry and cleaning out some of the goods. Thus, this recipe was born.

Country Tuna Macaroni Salad is pretty much really amazing, and a great way to have a one plate complex meal, if you do it right. It’s easy to over-mayo and under-veggie…and well, then, you still have deliciousness…but not necessarily what your body would like.

Enter Greek Yogurt and a mustard purchase error.

It’s an excellent mayo substitute. My problem? It’s still a bit too sour for my tastes. So, for this recipe I combined the sweet brown mustard rather than my usual dijon, instant success and fat-cutting, protein adding power.
Healthy Country Tuna Macaroni Salad

  • 3 Cans Tuna
  • 3 Hard Boiled Eggs
  • 1 Large Pickle, diced (with juice)
  • 2 Cups frozen peas
  • 1 box macaroni (about 14 0z, ditch the cheese packet)
  • 1 Small Yellow Onion or Shallot (diced)
  • 1/2 cup Greek Yogurt
  • 1 T EVOO
  • 1 T Celery Seed
  • 2 T French’s Brown Sweet Mustard
  • Dash of salt and pepper, to taste

Begin by boiling 3 eggs in a small pot. And in a separate pot boil some water and cooking the pasta. While that’s going, combine the greek yogurt, mustard, olive oil, and celery seed in a large bowl. Dice the onions and pickle, and add to the cold ingredients as well as about 1 T of pickle juice. Drain the tuna and mix into the other ingredients, set aside. Drain the pasta (takes about 12 mins to cook) and leave in a colander. Remove the eggs from the boiling water, and add the peas to cook 5-6 minutes in the leftover water from the eggs. Cool, peel and dice the eggs and add pasta to the large bowl. Drain peas and add. Stir all ingredients together. Refrigerate at least 30 minutes before serving to cool and allow flavors to mix.

Recipe Serves 4 for a full meal, or makes 1 large bowl for a potluck. 21 Day Fix Containers: 1 red, 1/2 green, 2 yellow, 1 tsp.


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