Tuna and Noodles

Recipe from Diabetic Living
Tuna and Noodles
1  cup
15 mins
by 5.0 1  person
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  • 1 6 1/2 ounce package light semisoft cheese with cucumber and dill or garlic and herb
  • 4 ounces dried wide rice noodles, broken
  • 1 1/2 cups sliced fresh mushrooms
  • 1 small onion, chopped
  • 1 stalk celery, sliced
  • 1/4 cup water
  • 1/3 cup fat-free milk
  • 3 4 1/2 ounce can very low sodium chunk white tuna (water pack), drained and broken into chunks
  • 1/2 cup cornflakes or crushed reduced-fat shredded wheat crackers
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Let cheese stand at room temperature for 30 minutes. Place noodles in a large bowl. Add enough boiling water to cover by several inches. Let stand for 5 minutes, stirring occasionally. Drain and set aside.
Meanwhile, in a microwave-safe 2-quart casserole, combine mushrooms, onion, celery, and the 1/4 cup water. Microwave, covered, on 100 percent power (high) for 3 to 4 minutes or until vegetables are tender, stirring once halfway through cooking.
Add cheese and milk to mushroom mixture. Stir until well mixed. Stir in drained noodles and tuna. Microwave, covered, for 3 to 4 minutes or until heated through, gently stirring once halfway through cooking. Sprinkle with cornflakes. Makes 4 servings (about 1 cup each).

nutrition information

Per Serving: cal. (kcal) 331, Fat, total (g) 9, chol. (mg) 73, sat. fat (g) 5, carb. (g) 33, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 4, pro. (g) 31, vit. A (IU) 631.67, vit. C (mg) 1.77, Thiamin (mg) 0.15, Riboflavin (mg) 0.26, Niacin (mg) 15.2, Pyridoxine (Vit. B6) (mg) 0.37, Folate (g) 28.22, Cobalamin (Vit. B12) (g) 1.34, sodium (mg) 454, Potassium (mg) 413, calcium (mg) 131.26, iron (mg) 1.44, Vegetables () 1, Starch () 2, Lean Meat () 3.5, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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