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Tuna Noodle Meiose Recipe
|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|
|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|
Serving size: Complete recipe
Calories 2517 Calories from Fat 1326
% Daily Value*
Total Fat 152 g233.1%
Saturated Fat 22.8 g113.9%
Trans Fat 0 g
Cholesterol 340.7 mg
Sodium 2671.9 mg111.3%
Total Carbohydrates 223 g74.2%
Dietary Fiber 23.1 g92.4%
Sugars 33.9 g
Protein 71 g141.2%
Vitamin A 62.7% Vitamin C 80.7%
Calcium 32.1% Iron 55.9%
*Based on a 2000 Calorie diet
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.