Tuna Pasta Salad with Lemon and Greens

ImageIt was one of those evenings where we didn’t have much time or energy to cook so my lovely wife threw together this quick tuna and pasta salad.  I’ve learned that tuna salad can be as unique as the individual making it.  It makes me wonder if there is a correlation between a person’s tuna salad and how interesting they are.  With that said, I hope you don’t find us too boring.  Recipe is as follows:

  • 1 can of quality solid tuna in water (or oil if that’s your preference)
  • 8 ounces whole grain fusilli
  • 1/2 spanish onion, chopped
  • 2 stalks of celery, chopped
  • 1 clove of garlic, minced
  • 1 lemon, juiced
  • 1 tsp grated lemon peel
  • 2 Tbsp of Mayonnaise
  • Dill weed
  • Pepper (we didn’t add salt since the tuna and mayo were already salted)
  • Whole leaf lettuce

Boil the pasta “al dente” and cool.  Combine remaining ingredients and mix well without breaking apart the tuna too much.  Combine with pasta and mix gently.  Chill until cool.  Create a bed of lettuce and place the salad on top.  Garnish with any remaining dill and a crank or two of pepper.  Simple and delicious.  Enjoy!

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Giada + Bacon: Fettuccine with Arugula Pesto

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http://www.foodnetwork.com/recipes/giada-de-laurentiis/linguine-with-avocado-and-arugula-pesto-recipe/index.html

I’ve never been a fan of arugula by itself due to the fact that the smell always reminded me of a skunk.  When I saw this recipe where it was blended with avocado, lime juice and basil to form a pesto, I was intrigued.    The recipe is above and I followed it exactly until the final step.  In addition to the cheese I added some fried bits of bacon (really, bacon does make things better!) and omitted the almonds.  I love almonds, but I scorched them.  Last but not least I added some freshly chopped heirloom tomato for color contrast.  This recipe is a keeper and was wonderful again the next day for lunch.

The side dish is an old stand by:  2 cups chopped carrots boiled until just starting to get tender.  Drain the water, put the carrots back in the pot, add 1 Tbsp butter, 1 Tbsp vinegar (your choice – I used balsamic last night) and an aromatic herb (I used Fines Herbes).  Toss to coat and serve immediately.

Cheers!