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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Salad – The Perfect Lunch

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What’s the easiest way to plow through a ton of vegetables?  Build a salad.  This version features baby lettuce, carrots, and radishes from this week’s CSA box.  In addition I’ve added heirloom tomatoes, thinly sliced yellow onion, half an avocado, and some Habanero Jack cheese from Safeway.

Southwest Salad Dressing:

Extra Virgin Olive Oil
Lemon Juice
Pepper
Salt
Dash of White Wine Vinegar
Herb Blend (Ancho chili, garlic, onion, cumin, cayenne, oregano, cilantro, chives, bay, and chipotle pepper)

I was out of beans, but this would be a perfect place to add some black or kidney beans for extra protein.