I had every intention of getting this post up on Friday last week, I really did, but here we are on Tuesday… Anyway, lots of fun links to share so I didn’t want to wait until the end of the week. Happy Tuesday!
When the weather gets warm, it’s hard to want to turn on your oven every night to cook dinner, so I love a good no-heat recipe. This one gets bonus points because it’s insanely simple and while it’s very delicious warm, it’s equally delicious cold the next day, and the day after that too.
I don’t use a recipe per se, so the below isn’t the most exact. Feel free to use whatever quantities feel good to you, then continue adding if needed. You really can’t make a mistake with this one!
Tuna Pasta Salad Recipe
One container of pasta – I prefer fusilli or penne
Two cans of unsalted tuna
A few spoonfuls of capers
About 1lb. peas (I usually use one 10 oz bag of these frozen peas)
A few spoonfuls of mayonnaise
A generous sprinkle of grated parmesan cheese
A few tbsp’s olive oil
Salt and pepper
-Start by boiling water for the pasta. Add a pinch of salt and some olive oil to the water (this prevents the pasta from sticking together), then cook per the instructions (every pasta is a little different).
-Next, if your peas are frozen, steam them with whatever method you prefer (we still use this guy). If they’re fresh, just set them aside.
-Open and drain the tuna, then put into a medium sized bowl and use a fork to separate and mash. Then add a few spoonfuls of mayonnaise, some salt and pepper and the capers.
-Once the pasta is finished, sprinkle generously with the grated parmesan, add a little more olive oil, some salt and pepper and add the peas.
-Combine the tuna salad with the pasta, and enjoy!