Posted on
17 September 2012
by
ewfood
Tuna Noodle Salad
Ingredients
8 oz. light greek yoghurt or sour cream
juice of half a lemon
4.5oz. frozen peas, thawed
3 oz. chopped celery
3 oz. chopped green bell pepper
2.5oz. spring onions, chopped
2.5 oz sliced olives
12 oz. tin tuna in water, drained
4oz. Asian noodles, cooked and drained
5oz. chopped lettuce
Servings
4
Preparation
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Combine sour cream, lemon juice, peas, celery, pepper, onion and olives. Flake tuna with a fork and stir in gently
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cover and chill for an hour
-
stir in the noodles and serve on top of the lettuce
Cooks Note
Serves 4
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