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Reduced Fat Tuna Tarragon Pasta Salad

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“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".”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring 8 cups of water to boil in medium pot adding a splash of oil.
  2. Add pasta and return to boil, stir and cook for 10-11 minutes.
  3. Immediately drain and rinse with cold water; put back into pot with cold.
  4. water and some ice.
  5. In a medium bowl, flake tuna into little bits and add dressing ingredients.
  6. Whisk to blend and smooth dressing.
  7. Drain pasta, add splash of oil to it and toss with dressing in bowl to mix.
  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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