Recipe
I’ll confess, I’m hesitant to put tuna in dishes. My inner child thinks she doesn’t like it, but every time I do, I end up enjoying it. My son was coming home for a visit and I asked him what I could make as a side dish to accompany barbequed hamburgers. He requested the following recipe; saying he makes it all the time and loves it. So, like any mom wanting to please their child, I made it and it was quite delicious. My son did add a couple dashes of spices he likes when I wasn’t looking, so feel free to spice it up if you want more flavour. The tuna adds a nice texture and a healthy boost of protein and omega 3. Win! Win!
Tuna Pasta Salad
- 8ounces small shells pasta, or your favorite bite-size pasta
- 7ounces canned albacore white tuna, packed in water, drained
- 2ribs celery, chopped
- 1/4cup red onion, chopped, (I used green onions)
- 1cup frozen peas (run hot water over them)
- 1/2cup mayonnaise
- 1/2cup plain Greek yogurt
- dried dill weed, to taste
- salt and freshly ground black pepper, to taste
Cook noodles according to package instructions, until al dente. Drain. In a large bowl add chopped onion and celery, peas, cooked pasta, and drained tuna. In a separate bowl, mix the mayo and Greek yogurt. Stir half of the sauce into the pasta mixture and toss to evenly coat. Season with salt and pepper and dried dill, to taste. Refrigerate pasta and remaining sauce separately, covered, for 30 min. Stir in remaining sauce and serve immediately. (This will keep it creamy)
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