Friday, February 5, 2010
Pasta Salad with Tuna
I make this dish at least once a month. It's so fresh and a good way to hide some veggies for the kiddos. You can double this recipe very easily too.
1/2 pound wide egg noodles
1 can Starkist Chunk Light Tuna in water (5 oz.)
1/2 sweet red onion, finely diced
1 bunch cilantro leaves, chopped (You can use flat leaf parsley)
1 cup frozen carrots and peas
1/3 cup mayo
Salt and fresh ground pepper to taste
Lemon Juice of one small lemon
Bring a pot to boil with salted water and cook pasta according to package instructions. One minute before the pasta is done, add the peas and carrots and cook. Drain the pasta and pour into a big salad bowl.
Open the can of tuna, drain and rinse under fresh water (use a fine mesh). Drain again and toss it into the bowl with the noodles.
Add the chopped onion (you can use shallots if you like it better) and cilantro leaves. Add the lemon juice, and season with salt and pepper to taste. Add the mayo and toss until well combined. Enjoy!