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!
Recipe: Tuna Pasta Salad
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
Ingredients
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
Instructions
-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!
Wonderful Weekend
Tom left last night on a trip to England for 10 days, and while I am always happy that he tacks on extra time to his work trips to see family and friends, 10 days without him is a lot and I miss him already!
