I have always been a fan of tuna and noodles and all of the goodies that can be tossed in the mixture. Growing up, my mom always used to make this super simple and amazing cold tuna noodle salad – tuna, noodles, mayo, onion, celery and apple. The apple is key here by the way… if it sounds weird or you have never tried it – TRY IT NOW! It’s a game changer. Then, few years ago, a friend [‘s mom] turned me onto their Mimi's tuna noodle casserole… another game changer. It’s creamy and cheesy and absolutely wonderful. Unfortunately, whenever I make either of these dishes, I literally cannot control myself when eating them. On that note – I have always wanted to create a healthier version so that I don’t need to control myself! So when two of my girlfriends turned me on to a tuna quinoa mixture from Holiday Market in Royal Oak, I decided to try and recreate my own version. And lemme tell you… it turned out delicious!
It is the perfect recipe to food prep; it's a delicious lunch, snack and/or dinner, it keeps well and travels well. I personally prefer to eat it cold, so I will make a big batch and have it for several meals throughout the week!
Yield: 6 servings Prep Time: 30 minutes
1 cup uncooked quinoa
*you can also use 2 cups of already cooked quinoa
2 cups liquid [I do half water/half vegetable broth]
2 (7 oz.) cans of white tuna*
¼ of a red onion, finely diced
2 large scallions, chopped
2 large celery stalks + leaves, finely diced
1 small apple, diced
½ cup Hellman’s mayo
1 (5.3 oz.) container of plain Greek yogurt
2 Tbsp. lemon juice (½ of a lemon)
1 ½ Tbsp. Dijon mustard
1 ½ Tbsp. fresh dill, chopped
1 tsp. salt
1 tsp. garlic powder
½ tsp. onion powder
¼ tsp. white pepper
2 Tbsp. capers
In a medium saucepan, combine the 1 cup of uncooked quinoa and 2 cups of liquid.
Bring to a rolling boil and then reduce the heat to low, cover and cook for 15 minutes.
In the meantime, drain the tuna, place in a large bowl, and separate all of the chunks up into small pieces.
Add the chopped red onion, scallion, celery and apple.
Once the quinoa has cooked and cooled, add to the tuna and veggie mixture. Combine well.
In a small bowl, whisk together the mayo, Greek yogurt, lemon juice, Dijon, dill, salt, pepper, garlic and onion powders.
Once well combined, stir in the capers.
Pour the mayo mixture over the tuna and quinoa mixture.
Mix everything until the dressing is evenly over all of the tuna and quinoa mixture.
Serve immediately or let it cool in the fridge for a bit!
*I prefer Costco’s Kirkland Signature White Albacore Tuna – the cans are big and the tuna is really hearty