and a lot more that i couldn’t fit in the title without it becoming ridiculous.
a healthy alternative to a potluck classic
whenever i hear “tuna pasta salad,” i’m thinking thick, heavy mayo mac and cheese. not exactly my cup of tea. this is a healthy twist on the potluck classic, incorporating fresh cucumber in place of celery, and a light yogurt lemon dressing. the protein from tuna will keep you full, and you’re getting your fiber in with all the veggies! top it off with a sprinkle of furikake bread crumbs for a unique crunch.
one serving — one pot & storing tips
this recipe is made for a one-person meal, or a two-person side. it’s easy to adjust for a larger group, or if you want to meal prep and enjoy throughout the week! it is recommended to consume up to 4 days in the fridge, otherwise the veggies will start to lose their freshness. to prevent the spinach from going soggy, leave it out until serving, then stir it in when you’re ready to eat!
ingredients
- 3 oz pasta
- 8 oz canned tuna drained
- 1/2 cucumber diced
- handful of spinach
- 2 tbsp olive oil
- 1/4 cup greek yogurt
- 1 tsp garlic powder
- salt & pepper
- 1 tbsp lemon juice
- 1 tbsp fresh dill chopped
furikake bread crumbs
you can make your own furikake bread crumbs at home using just 3 ingredients: furikake, bread crumbs and butter. all you need to do is melt 1 tablespoon of butter over medium-low heat, add in the furikake and bread crumbs, and cook for 7-8 minutes, or until bread crumbs turn golden brown. make sure to stir frequently to prevent burning!
how-to:
prep work — boil your pasta according to package. while the pasta cooks, drain your tuna, wash and dice cucumber, and chop fresh dill.
In a small bowl, whisk together olive oil, greek yogurt, garlic powder, salt & pepper and lemon juice.
In a large mixing bowl, combine pasta, tuna, cucumber, spinach, dressing and dill. Top with furikake breadcrumbs.
serve — sprinkle on a few pinches of furikake bread crumbs and enjoy!
healthy dill tuna pasta salad
Ingredients
- 3 oz pasta
- 8 oz canned tuna drained
- 1/2 cucumber diced
- handful of spinach
- 2 tbsp olive oil
- 1/4 cup greek yogurt
- 1 tsp garlic powder
- salt & pepper
- 1 tbsp lemon juice
- 1 tbsp fresh dill chopped
furikake bread crumbs
- 1/8 cup furikake
- 1/8 cup bread crumbs
- 1 tbsp butter
Instructions
- Boil your pasta according to package. While it cooks, drain your tuna, wash and dice cucumber and chop fresh dill.
- In a small bowl, whisk together olive oil, greek yogurt, garlic powder, salt & pepper and lemon juice.
- In a large mixing bowl, combine pasta, tuna, cucumber, spinach, dressing and dill. Top with furikake bread crumbs.
Furikake Bread Crumbs
- Melt 1 tablespoon of butter in a small skillet over medium-low heat. Add furikake and bread crumbs to skillet and cook, frequently stirring, for 7-8 minutes, or until breadc rumbs turn golden brown.
