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    You are in: Home / Southern / Reduced Fat Tuna Tarragon Pasta Salad Recipe
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    Reduced Fat Tuna Tarragon Pasta Salad

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Chef #1220548 brigdone's Note:

    Local restaurant serves a tuna tarragon and my wife loves it. She asked me to come up with a "close to" version lower in volume, fat, and fat/calories. She really loves this version. I used store brands where I could and I use either canola or olive oil. I use whole wheat and spinach pastas for "show".

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    Units: US | Metric


    1. 1
      Bring 8 cups of water to boil in medium pot adding a splash of oil.
    2. 2
      Add pasta and return to boil, stir and cook for 10-11 minutes.
    3. 3
      Immediately drain and rinse with cold water; put back into pot with cold.
    4. 4
      water and some ice.
    5. 5
      In a medium bowl, flake tuna into little bits and add dressing ingredients.
    6. 6
      Whisk to blend and smooth dressing.
    7. 7
      Drain pasta, add splash of oil to it and toss with dressing in bowl to mix.
    8. 8
      Place in fridge for a few hours. To serve splash with a touch of sweet pickle juice and toss again. Let everyone salt/pepper to taste.

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    Nutritional Facts for Reduced Fat Tuna Tarragon Pasta Salad

    Serving Size: 1 (245 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 431.4
    Calories from Fat 52
    Total Fat 5.8 g
    Saturated Fat 1.4 g
    Cholesterol 24.1 mg
    Sodium 725.9 mg
    Total Carbohydrate 76.9 g
    Dietary Fiber 5.1 g
    Sugars 13.5 g
    Protein 18.8 g

    The following items or measurements are not included:

    fettuccine pasta

    dried celery flakes

    sweet pickle juice

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