Tuna Linguine Toss
A vibrant tuna linguine salad with fresh vegetables, tangy lemon dressing, and herbs, perfect for light lunches or casual dinners that please seafood lovers and veggie enthusiasts alike.
Ingredients
- 1/2 (1 lb.) pkg. linguine ⓘ
- 1 cup thinly sliced carrots ⓘ
- 1/2 cup bottled lemon juice
- 1/2 cup water ⓘ
- 1/3 cup vegetable oil ⓘ
- 1 teaspoon dill weed ⓘ
- 1 teaspoon garlic salt
- 1 1/2 cups broccoli flowerets ⓘ
- 1 cup sliced fresh mushrooms
- 3/4 cup sliced green onions ⓘ
- 1 (7 oz.) can water packed tuna, drained and flaked ⓘ
Instructions
- Cook linguine according to package directions, adding carrots during the last 5 minutes of cooking.
- Drain the linguine and carrots.
- In a jar or cruet, combine bottled lemon juice, water, vegetable oil, dill weed, and garlic salt.
- Shake the dressing well until thoroughly mixed.
- In a large bowl, combine cooked linguine, carrots, broccoli, mushrooms, green onions, and drained tuna.
- Add 1 cup of the prepared dressing to the bowl and mix well.
- Cover the bowl and refrigerate for 3 to 4 hours or overnight.
- Just before serving, toss the salad with the remaining dressing.
- Serve topped with additional Parmesan cheese if desired.
- Refrigerate leftovers.
Tips & Substitutions
For a lighter version, consider replacing the vegetable oil with olive oil or using Greek yogurt instead of some dressing for creaminess. You can also add other vegetables like bell peppers or snap peas for extra crunch. If fresh dill isn’t available, substitute with dried dill but use half the amount. This dish can be served warm or cold, making it versatile for any occasion.
Serving Suggestions
Serve the Tuna Linguine Toss as a refreshing main dish or a side salad at your next gathering. It pairs beautifully with Garlicky Breadsticks for a complete meal. You can also add grated Parmesan cheese on top for extra flavor. Consider adding a side of garlic bread for a heartier option.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm in a microwave, adding a splash of water or extra dressing to prevent it from drying out. Toss well after reheating to ensure even distribution of flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna Linguine Toss contains roughly 630 calories, with 17g protein, 89g carbohydrates, and 27g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (86% of the Daily Value), and vitamin C (74% of the Daily Value). Note that it is relatively high in sodium, at 739mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned salmon instead of tuna?
Yes, canned salmon can be a great substitute for tuna in this recipe. It will provide a similar texture and flavor, while also being a rich source of omega-3 fatty acids. Just ensure to drain and flake it well before mixing it into the salad.
Is it necessary to refrigerate the salad before serving?
While it’s not strictly necessary, refrigerating the salad for 3 to 4 hours allows the flavors to meld beautifully, enhancing the overall taste. If you're short on time, you can serve it immediately, but a chilled version is often more refreshing.
Can I make this dish vegetarian?
Absolutely! To make this dish vegetarian, simply omit the tuna and replace it with additional vegetables or chickpeas for protein. You can also incorporate roasted nuts or seeds for added crunch and flavor, making it a delicious vegetarian option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).