This recipe is safe for Coumadin (warfarin) users.
This recipe is NOT safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"I don't know what it is about food your mother makes for you, especially when it's something that anyone can make - pancakes, meat loaf, tuna salad - but it carries a certain taste of memory." -Mitch Albom
This recipe is pretty close to the tuna noodle casserole your mom might have made when you were growing up. The avocado is a twist but it adds a great creaminess with a better quality fat than mayonnaise. The flavor is so close to a tuna noodle casserole with canned tuna, crunchy peppers and celery and peas.
Servings: 2 | Serving size: about 2 1/2 cups salad as an entree
Cooking Time: 30 minutes | Chilling time: 60 minutes
This recipe can be multiplied and keeps well, refrigerated, for 2-3 days.
Place the water in a large pot over high heat.
When the water boils add the pasta. Cook according to package instructions until the pasta is just al dente.
While the pasta is cooking, in a large bowl, mash together the avocado and yogurt until smooth.
Add the celery, green pepper, peas, oregano, salt, pepper, Worcestershire sauce, mustard, and the tuna with the water from the cans to the bowl and mix together well.
When the pasta is cooked, drain and rinse under cold water.
Shake dry and add to the bowl with the tuna mixture.
Fold together until well blended and chill.
Serving size: about 2 cups salad
|Calories 483||Calories from Fat 90|
|% Daily Value|
|Total Fat 10g||12%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 62g||23%|
|Dietary Fiber 13g||45%|
|Vitamin K 31mcg|