My Chef’s Hat – Tuna Pasta Salad

You’ll want to make this Tuna Pasta Salad dish over and over again. It’s light, healthy, filling, delicious, and easy to make.

My parents never cooked with tuna when I was growing up, so I never ate it. As an adult I would occasionally eat it in restaurants, but not really ever at home. I know a lot of people love eating tuna steaks, but at the restaurants they are served no more than seared. I’m a huge texture eater, and I can’t eat anything that rare. So I stick with the chunk tuna that is already cooked. I always use Albacore tuna. I’ve heard that it has more mercury than regular chunk white tuna, but I much prefer the texture of the albacore. Besides, I eat such small portions of it that I honestly don’t believe it will negatively affect me.

When I first began buying tuna at the grocery store, it was very difficult to find packages sold for single servings. Thankfully, that changed a few years ago. But the problem with when I started buying it was that I would put it into the pantry and completely forget about it. I’ve made a more concerted effort to eat tuna more regularly. Pinterest has helped with that, but even so I have just a couple of recipes that I rotate.

One of my very early creations was Tuna Pasta Salad.

This Tuna Pasta Salad is light, yet filling and really delicious. When I first made this dish, I kept the carrots, celery and onions raw. I liked the crunch, and the contrast in texture from the tuna and pasta. I also added the peas and asparagus to the past for the last few minutes of cooking. But recently, I’ve been sauteeing all of the vegetables, which adds a greater depth of flavor, while still maintaining the crunch.

Any type of short cut pasta will work for this dish. Corkscrew shapes and elbows are my favorites to use. I’ve used yellow and red onions interchangeably, normally based on what I have in the fridge. I use asparagus, but broccoli florets or green beans would be great alternatives; or you could even add include them with the asparagus. I go light on the mayonnaise, using just enough to give it some good moisture without being heavy. There are so many different kinds of mustard, and I often use jalapeno mustard to add a good kick; otherwise, a grainy brown mustard.

I don’t make this Tuna Pasta Salad nearly often enough. I think I just forget about it, which doesn’t make a whole lot of sense. I need to change that, because it is one of my favorites. It’s perfect for a light lunch, and would be perfect for a picnic or potluck.

Tuna Pasta Salad

Ingredients

4 ounces short pasta
6 ounces white Albacore tuna, drained
2 Tbsp mayonnaise
2 tsp mustard (I use a grainy brown mustard)
Salt & pepper to taste
1 Tbsp margarine
2 garlic cloves, minced
1/2 cup onions, diced
1/2 cup celery, diced
1/2 cup carrots, diced
1/2 cup frozen peas
10 asparagus spears, cut into 1/2 inch pieces
1 Tbsp good quality balsamic vinegar

Instructions

Cook pasta according to box directions in a pot of salted, boiling water
Melt margarine in medium sized skillet
Add onion, garlic, carrots and celery to skillet. Sautee until onions are translucent and carrots/celery are softened
Add peas and asparagus, and continue to sautee until asparagus is tender-crisp
Meanwhile, add tuna to separate bowl and flake
Add mayonnaise, mustard, salt & pepper to tuna
Add sauteed vegetables and pasta to bowl, and combine completely
If needed, add a little more salt/pepper
Portion into bowls
Drizzle with balsamic vinegar
(SERVES 2)