Rice Noodle Tuna Salad Ww 5 Pnts Food

TUNA-NOODLE SALAD MY WAY

Steps:

• Boil water in a 5 quart pan and cook egg noodles to al dente.
• Drain and let cool. (I refrigerate while preparing the rest)
• Drain Tuna and combine with onion, celery mayonnaise, dill pickle relish add chopped boiled eggs. Mix well.
• Add season salt and ground pepper and mix well.
• Taste. Add more seasoning or mayonnaise to your liking.
• Best if chilled for at least 1 hour.
• Serve cold.

RICE NOODLE TUNA SALAD

Steps:

• Cook pasta in a pot of salted boiling water until just beyond al dente, about 7 to 9 minutes, and cool under cold running tap water. Drain and reserve.
• In a small saucepan, bring 2 cups of water and ½ teaspoon salt to a boil over high heat. Blanch snow peas until just tender but still snappy, about 1½ minutes, and transfer to an ice bath to cool. Drain and slice lengthwise into strips about ¼-inch thick. Reserve.
• Season tuna with remaining salt and the pepper. Heat 1 tablespoon oil in a 9-inch skillet or sauté pan over high heat; when it shimmers, sear tuna, about a minute and a half on each side. Drain tuna on a plate lined with paper towel, then cut into pieces about ¾-inch long and ¼-inch wide, and reserve.
• Whisk remaining oil with ginger juice, rice wine vinegar, soy sauce, sesame oil and mirin, if using. In a large serving bowl toss pasta with dressing. Add snow peas and tuna. Sprinkle with black sesame seeds and scallions and toss thoroughly to combine. Season with salt and black pepper to taste. Refrigerate covered, or serve immediately.

WEIGHT WATCHERS TUNA SALAD

Steps:

• bine tuna, celery and parsley in a medium bowl. Add mayonnaise, mustard, salt and pepper; stir to combine. Yields about 1/2 cup per serving.
• For a flavor boost, add 1/4 cup of diced black or green olives (does not increase the recipe's points value).

TUNA SALAD WITH RICE AND VEGETABLES

Steps:

• Strain as much water as you are able from the tuna.
• Combine all ingredients except rice and peas in order of ingredients listed inside a quart size (or larger) Glad Ware container.
• Mix thoroughly. (That makes the Tuna Salad.).
• Mix in the rice.
• Mix in the peas.
• Eat, or cover and store in the refrigerator.

THREE-RICE SALAD - WW POINTS = 5

Steps:

• Bring the water to a boil in a large saucepan. Add the rice blend and return to a boil. Reduce the heat and simmer, covered, until the rice is tender and the liquid is absorbed, about 20 minutes. Spread the rice on a baking sheet and let cool to room temperature, about 20 minutes.
• Meanwhile, combine the orange juice, vinegar, soy sauce, honey and sesame oil in a large bowl, beating with a whisk until blended.
• Stir in the rice and the remaining ingredients; toss well to coat.
• Serve at once or cover and let stand at room temperature up to 2 hours.

RICE NOODLE & TUNA SALAD WW 5 PNTS

Steps:

• Combine sweet chili sauce, fish sauce, lime juice and brown sugar in a jug.
• Set aside.
• Place rice noodles into a large bowl.
• Cover with boiling water and allow to stand for 3 minutes
• Add snow peas and sugar snap peas and stand for a further 2 minutes
• Drain and allow to cool.
• Add coriander, tuna and dressing.
• Toss until well combined.
• Serve.