Tuna and Noodle Salad Light

Tuna and Noodle Salad Light

Cooking_Muse 4

"Many years ago, my friend went to Spain and brought back a fantastic tapa that was made with tuna, garlic, onions, tomatoes, garlic aioli sauce. This mixture was spread on chunks of crusty bread...OH YUM. But that is not very healthy and I wanted to revamp it a little and this is what I came up with. And honestly, it comes pretty close. It is easy and tasty. I hope you like it as much as I do."


30 m {{adjustedServings}} servings 388 cals
Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 18.5 g
  • 37%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

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  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse penne pasta with cold water and drain well in a colander set in the sink.
  2. Mix the tomato, onion, vinegar, olive oil, garlic, paprika, and salt and pepper together in a bowl. Add the cooked pasta, then flake the tuna on top. Stir to combine.
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  1. 15 Ratings


Too much olive oil. Very bland. Added more paprika, Italian seasoning, and fat-free feta to finally end up with something we wanted to eat for lunch.

This is great!! There are so many ways to alter the recipe to your tastes too! I use chunk light tuna b/c I prefer it to the albacore. I have changed the pasta forms...depending on what I hav...

I made as is except for I used sun dried tomatoes instead of fresh. I thought this was very tasty, my husband NOT so much but he ate it.