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Tuna P Wiggle

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At the Dr. Yum Project, we love getting kids cooking in the kitchen! Rocco, age 7, loves to cook up this recipe for his family (with a little help from Mom, when needed). This easy lunch or dinner uses ingredients straight from the pantry and comes together in no time.

Ingredients

Food
Amt
Units
Prep
Notes
1 pound pasta (penne, elbows, or rigatoni)
pasta
1
pound
penne, elbows, or rigatoni
2 5 ounce cans tuna, drained
tuna
2
5 ounce cans
drained
¼ cup mayonnaise
mayonnaise
¼
cup
¼ cup greek yogurt (can use 1/2 cup mayonnaise total instead)
greek yogurt
¼
cup
can use 1/2 cup mayonnaise total instead
frozen green peas
¼
cup
¼ teaspoon salt
salt
¼
teaspoon
¼ teaspoon black pepper
black pepper
¼
teaspoon
optional: lemons, sliced (to squeeze on top)
optional: lemons
sliced
to squeeze on top
optional: red pepper flakes
optional: red pepper flakes
optional: olive oil
optional: olive oil
optional: parmesan cheese
optional: parmesan cheese

Method

Boil water in a medium saucepan for pasta. Once the pasta is cooked to your liking, remove some of the pasta water and set aside. Add frozen peas to the cooked pasta and stir before draining. Drain the pasta and peas and return to the saucepan, or a large bowl. Add the tuna, mayonnaise, and yogurt. Stir, breaking up the tuna into small bits. Add some of the set aside pasta water if needed to loosen the mixture. Add salt, pepper, and optional garnishes. We recommend eating any leftovers straight out of the fridge, like pasta salad!

Prep time
5 min
Cook time
15 min
Yields/Serves:
8
Contains Eggs, Contains Fish

Yum Ratings

😫😟😐😀😍 “It's tuna wiggle. What's not to like?” —Rocco, age 7
😫😟😐😀😍 “I've loved this since I was really little, still do.” —John, age 15
😫😟😐😀😍 “My favorite part is this recipe tastes just as good cold as it does hot, so it travels really well!” —Laura, a grown up
😫😟😐😀😍 “Solid, not too fancy.” —Deano, a grown up