This recipe offers an easy way to turn tuna into a quick, healthy meal for lunch or dinner. The tuna I buy has 29 mg. of sodium per serving. If this product is not available in your market, adjust the sodium content accordingly.

2 servings: 310 mg. sodium per serving

2 ounces small elbow macaroni noodles
1 can (5 oz.) low sodium tuna
1-1/2 Tablespoons healthy oil
1/4 cup chopped onion
1 large clove garlic, minced
1/4 cup low sodium chicken broth
2 Tablespoons milk (1% fat)
2 teaspoons fresh lemon juice
1/2 teaspoon dry parsley flakes
1/4 teaspoon black pepper
1/4 teaspoon dill weed
1/8 teaspoon salt
2 teaspoons low sodium grated Parmesan cheese
A few pinches of paprika (optional)

Prep. Instructions

1 Combine chicken broth, milk and lemon juice in a bowl.

2. Combine onion and garlic in a separate bowl.

3. Combine parsley flakes, pepper, dill weed and salt in a separate bowl.

4. Drain tuna in a colander; break up into small pieces.

4. Have all other ingredients on hand.

Cooking Instructions

1 Cook noodles according to package directions. Drain; do not rinse. Set aside.

2. While noodles are cooking, heat oil in a 9-inch skillet over medium-low heat. Add onion and garlic. Cook, stirring often, for 5 minutes, until onions are tender.

3. Add spices. Cook, stirring constantly, for 1 minute.

4. Add chicken broth mixture. Stir to combine.

5. Add tuna. Stir to combine.

6. Add noodles. Stir to combine. Bring mixture to a boil; reduce heat to low. Simmer until noodles have absorbed the broth mixture, about 4 to 5 minutes, stirring occasionally.

7. Sprinkle with Parmesan cheese. Cover pan. Cook for several minutes, until cheese has melted. Serve. (For color, you can sprinkle a pinch of paprika over each serving.)

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds