Now, hold on just a second. I know you were about to move right along when you saw the word “tuna,” but let me tell you … this ain’t your momma’s tuna casserole!
When someone says, “meals for Lent,” what do you think of? I am not going to lie; one of the first things I think of is … tuna. And then my mind quickly jumps to that squishy, warm, pea-infested tuna casserole that we used to eat growing up. My mom is an awesome cook, but that one was just not. my. favorite.
(It was rivaled only by soggy fish sticks.)
But, never fear, here is an awesome tuna dish that my toddlers actually like. They even ask for seconds. Seriously.
This delicious sweet tuna dish has a crunch and a zing and will have you coming back for another helping!
Sweet Tuna Pasta
1 cup Celery, finely chipped
1/2 cup Green Onion, finely chopped
1/2 cup Green Pepper, finely chopped
1/2 cup Carrot, finely chopped or shredded
2 cans of Tuna (5 oz. each), drained
1/2 cup Mayo
1 tsp. Honey
16-oz. pkg of gluten-free noodles
1/4 cup Sour Cream
2 Tbl. Cider Vinegar
2 Tbl. Mayo
1 tsp. Celery Seed (Poppy seed may be substituted)
1 tsp. Onion Powder or Minced Onions
2 Tbl Honey
Prepare pasta according to package directions. Mix all veggies, mayo, honey and tuna. When the pasta is cooled, mix with the tuna and refrigerate. Mix all of the ingredients for the dressing and whisk until well combined. Drizzle the dressing over the tuna dish before serving or drizzle it over each serving individually. Makes approximately 6 generous servings.
Now, don’t forget that dressing! It is the key to this recipe.
Print the recipe here.
Copyright 2016 Rebecca Recznik.