Tuna-Pasta Salad In Tomato Cups
A vibrant tuna-pasta salad served in fresh tomato cups, combining crunchy vegetables and creamy dressing for a light, flavorful meal perfect for picnics or light lunches.
Ingredients
- 6 medium size tomatoes ⓘ
- 1/2 cup plain low-fat yogurt ⓘ
- 2 tablespoons Dijon mustard ⓘ
- 1 tablespoon mayo ⓘ
- 1 tablespoon vinegar ⓘ
- 1/8 teaspoon black pepper ⓘ
- 1 uncooked medium size whole wheat pasta (such as shells, elbows) ⓘ
- 1/2 cup frozen green peas ⓘ
- 3/4 cup diagonally sliced carrots ⓘ
- 1/4 cup chopped celery ⓘ
- 1/4 cup chopped cucumber ⓘ
- 1/4 cup thinly sliced radishes ⓘ
- 1 tablespoon finely chopped onions
- 1 (7 oz.) can water packed tuna ⓘ
- unsalted crackers or sesame bread sticks ⓘ
Instructions
- With a sharp knife, cut off and reserve a thick slice from the blossom end of each tomato.
- Scoop out tomato pulp and seeds. Leave tomato, cut side down, on paper to dry for 5 minutes.
- Coarsely chop the tomato pulp.
- In a bowl, mix yogurt, Dijon mustard, mayo, vinegar, black pepper, and chopped onions to make the dressing.
- Add cooked pasta, thawed green peas, sliced carrots, chopped celery and cucumber, sliced radishes, and flaked tuna to the dressing. Toss gently to combine.
- Fill each tomato cup with the tuna-pasta mixture.
- Serve garnished with curly lettuce leaves and accompanied by crackers or sesame breadsticks.
Tips & Substitutions
For a creamier dressing, consider adding a bit more yogurt or a dollop of sour cream. You can substitute Greek yogurt for a thicker consistency. If you prefer a more tangy flavor, increase the Dijon mustard. For a vegetarian version, replace the tuna with chickpeas or additional vegetables. Using fresh herbs like dill or parsley can elevate the dish.
Serving Suggestions
This Tuna-Pasta Salad is best served chilled. Pair it with a side of mixed greens or crusty bread for a satisfying meal. It also makes a great picnic dish. For a delightful dessert, consider serving alongside Aunt Kitty Pie for a refreshing finish.
Storage & Reheating
Store any leftover tuna-pasta salad in an airtight container in the refrigerator for up to 2 days. The tomatoes can become soggy, so it's best to fill them just before serving. If reheating the pasta salad, do so gently in the microwave to avoid overcooking the vegetables.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna-Pasta Salad In Tomato Cups contains roughly 643 calories, with 12g protein, 100g carbohydrates, and 20g fat. It is an excellent source of vitamin A (62% of the Daily Value), dietary fiber (47% of the Daily Value), and iron (28% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 702mg per serving (31% 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 make the tuna-pasta salad ahead of time?
Yes, you can prepare the salad a few hours in advance. However, fill the tomato cups just before serving to maintain their integrity. The flavors will meld beautifully if allowed to sit in the fridge for a while, enhancing the overall taste.
What type of pasta works best for this recipe?
Whole wheat pasta is recommended for its nutty flavor and added fiber, but you can use any small pasta shape like shells or elbows. Cook the pasta al dente, as it will soften slightly when mixed with the dressing and other ingredients.
Can I substitute the tuna with something else?
Absolutely! For a vegetarian option, chickpeas or white beans work well. If you're looking for a different protein source, shredded chicken or crab meat can also be delicious substitutes. Adjust the seasonings accordingly to complement the new protein.
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).