Reduced Fat Tuna Tarragon Pasta Salad |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Local restaurant serves a tuna tarragon and my wife loves it. She asked me to come up with a close to version lower in volume, fat, and fat/calories. She really loves this version. I used store brands where I could and I use either canola or olive oil. I use whole wheat and spinach pastas for show . Ingredients:
2 cups small shell pasta |
3/4 cup penne pasta |
1/2 cup fettuccine pasta |
5 ounces tuna (drained) |
2 tablespoons dried celery flakes |
3/4 tablespoon tarragon |
1/2 cup sweet pickle relish |
3/4 cup sweet pickle juice |
7/8 cup fat-free mayonnaise |
7/8 cup fat free sour cream |
1/2 teaspoon canola oil |
Directions:
1. Bring 8 cups of water to boil in medium pot adding a splash of oil.
2. Add pasta and return to boil, stir and cook for 10-11 minutes.
3. Immediately drain and rinse with cold water; put back into pot with cold.
4. water and some ice.
5. In a medium bowl, flake tuna into little bits and add dressing ingredients.
6. Whisk to blend and smooth dressing.
7. Drain pasta, add splash of oil to it and toss with dressing in bowl to mix.
8. Place in fridge for a few hours. To serve splash with a touch of sweet pickle juice and toss again. Let everyone salt/pepper to taste.
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