Monday, March 14, 2011

Tuna Salad

It's easy to get into a rut at lunch time and find yourself pulilng out the same old PB&J or quesadillas every day. Here is a great make-ahead lunch recipe that's full of protein, good fats and even some veggies.

2 cans tuna
1/2 cup mayonnaise
3 stalks celery, chopped
1-2 dill pickles chopped (optional)
salt and pepper to taste
8 oz dried macaroni (or other small noodle)

Cook the macaroni, drain and set aside. Combine tuna, mayo, celery, pickles, salt and pepper. Add pasta and stir well. Store in the refrigerator overnight, or at least an hour*. Serve with whole wheat crackers and fruit for a healthy meal!

*If you're running short on time, you can cool the pasta in ice water and serve immediately. 

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