The dressing for the salad is a simple combination of reduced-fat mayonnaise, fresh lemon juice, curry powder and a little salt and pepper. I suggest starting with half a teaspoon of curry powder and then tasting the mixture. I like more curry flavor, so I usually end up using a little more than a teaspoon, so add curry powder to taste.
I prefer the texture of solid white albacore tuna, but the EPA recommends limiting the consumption of this type of tuna to once a week because of high mercury levels. If you eat tuna more than once a week, substitute canned light tuna for the albacore.
The salad gets some crunch from chopped celery and additional protein from hard-cooked eggs.
The flavors of this salad improve if you make it the evening before serving. Cooked shrimp or chicken are also delicious in place of tuna.
TUNA NOODLE SALAD
2 cups elbow macaroni
1½ cups reduced-fat mayonnaise
2 tablespoons fresh lemon juice
½ teaspoon curry powder, or more to taste
Salt and freshly ground black pepper, to taste
2 5-ounce cans of solid white albacore tuna packed in water, drained
2 celery stalks, very finely chopped
4 hard-cooked eggs, peeled and diced
Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook according to package directions. Drain and rinse with cold water. Set aside to drain.
Combine the mayonnaise, lemon juice and curry powder in a large bowl. Season to taste with salt and pepper. Fold in the macaroni, tuna, celery and eggs. Refrigerate until ready to serve.
Makes 4 servings.