I am not a dietitian, I am a Research and Development Chef with a Nutritional Concentration. This site is based on opinions I've formed through my research and experience working for manufactured food processors.

Thursday, January 10, 2013

Gluten Free Tangy Tuna Noodle Salad

4 oz rice noodles
1 can of tuna (or 4 oz fresh, cooked tuna)
1 TBSP mayo
1 tsp mustard
1/2 celery stalk, minced
1/4 red onion, minced
2 TBSP fresh dill, picked & chopped
1 TBSP lemon juice
1/4 tsp celery salt
salt & freshly ground black pepper TT

To cook the noodles, boil the water and add the noodles. Turn off the heat and let set for 8 minutes or until tender. Drain and run through cold water to chill. 

Mix remaining ingredients together and add the noodles, stirring to coat. Chill for 20 minutes to let the flavors meld together and enjoy.