7 June, 2017
If You Like Tuna, Like I Like Tuna – Try This Tuna Pasta Salad
What can I say about salads? Just that I love them and can eat them almost every day for lunch and/or dinner, especially in the summer. Each day is a new adventure – what ingredients to put in my salad today? And frequently, leftovers dictate what the day’s lunch will be.
I know you might find this hard to believe, but we have pasta of some sort about once a week. No matter how hard I try to measure the pasta carefully (and you’d think after all these years I would have nailed this culinary technique), we often have leftovers.
Funny side story, our dog loves pasta, dry or cooked. So when I don’t use the leftover pasta in another meal, the dog is the happy recipient. But today, I made up a salad that was oh so good – pooch will be getting dry dog food.
Short video of Cuffy eating dry pasta. Any other day if I rattle the pasta jar, he jumps off the couch and does twirly whirls while I’m getting the pasta out of the jar. Today he was very mellow.
This recipe is quick, healthy, and flavorful – it may become a new favorite. Five main ingredients make it simple. When tomatoes are in season and I can pick them from the garden in the backyard, I use more than one – but that’s just me – I love fresh off-the-vine tomatoes.Mix ingredients together, season, and you are done.
- 1 can 7 oz tuna (I like water packed albacore but can use oil packed if you prefer)
- 1 tomato (whatever is in season, or your favorite)
- 1 avocado ripe
- 1/2 cup cooked pasta (any variety will work)
- 1/4 cup freshly shredded parmesan
- Salt and pepper to taste
- Balsamic vinegar
- Olive oil
- Fresh basil chiffonade
- Fresh oregano and parsley finely chopped
- Drain tuna and flake with a fork so there are no big chunks.
- Scoop a few spoonfuls of avocado into a bowl, mash, and add tuna. Mix together thoroughly.
- Cut up remaining avocado into small bites, set aside.
- Chop tomato and pasta into small bites.
- Combine all ingredients - tuna, tomato, pasta, half of the shredded parmesan, and remaining avocado. If mixture is too dry, add a dash of olive oil.
- Salt and pepper to taste.
- Garnish with the rest of the parmesan cheese and basil.
- Optional: Sprinkle other toppings like chopped oregano and parsley and drizzle balsamic over salad.
- I like my tuna on the drier side so the mashed avocado moistens it just enough for me. However, my hubby likes his drowned in mayo, so when he is eating this salad, I set half the mixture aside to doctor up a bit (adding mayo for him) before combining all the ingredients.
- Experiment with your favorite ingredients and make this recipe fit your taste.