This is the perfect dish for your 4th of July BBQ tomorrow! I made this lightened up version of tuna salad for Mike, and he raved about it. This recipe makes two servings, so double or triple it for a BBQ sized portion.
The 4th of July is my favorite holiday on earth. Yes, most people love Christmas and this makes me seem weird. But, I personally believe that there is nothing better than fireworks, nothing. Okay, maybe my birthday.
What’s everyone eating for the 4th of July holiday? I hope you all have a wonderful holiday!
Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
1/3 cup of mayo - use something light
1/4 cup of plain chobani yogurt
A dribble of balsamic vinegar
Mustard to taste - I used very little yellow mustard
1/3 red pepper, minced
1/4 cup of cucumber, minced
1 can of tuna
1 cup of pasta, cooked
Salt and Pepper to taste
While the pasta is cooking on the stove, mix together the mayo, chobani, balsamic and mustard. Stir until well combine, add salt and pepper to taste. Mince the cucumber and red pepper and add to the bowl with the sauce. Add the tuna to the sauce mixture. Drain the pasta when completely cooked, and add to the bowl with the rest of the ingredients.
Stir together and serve. Mike likes this cold, and oddly enough I like it a little warm! Either way it's good!