I love a good tuna salad, especially with my homemade mayo. However, I don't always have mayo ready to go. Sometimes I just don't feel like making it. I'm human too! Tuna salad can also get pretty boring over and over again.
I love a good pasta salad too, especially when it includes tomatoes, cucumber, olives, feta, and artichokes. Once I came across this recipe from @wonkywonderful, I knew I had found the answer to my boring tuna dilemma. I just switched it up a bit to turn it into a pasta salad that I knew we would love.
This recipe is great for meal prep, grab and go, or to feed a crowd. Using a cassava pasta like this one by Jovial, I was able to keep it clean and delish with no problem. There are a ton of tuna options on the market, so how can you be sure to know which is best? I prefer to us Genova yellowfin in olive oil, but Wild Planet is also a good choice. These are sustainably caught and don't have any additives.
You can also leave out the pasta in this recipe and just use the tuna salad on its own. It is great on crackers, as a wrap, or just with some cucumber slices. Or just eat it with a fork while standing in front of the refrigerator. No judgement here!
Ingredients
4 cans of tuna, packed in olive oil
8 oz pasta
1 seedless cucumber, quartered and diced
4 tomatoes, diced
1 cup artichoke hearts, chopped
1/2 cup olives
1/2 cup feta cheese, crumbled
3 garlic cloves, grated
2 tbsp dried Italian seasoning
2 tbsp dill
1/2 cup olive oil (adjust if using tuna packed in oil)
1/2 cup red wine vinegar
salt
pepper
fresh parsley
Directions
Boil water and cook pasta according to package instructions. Drain and let cool.
Make the dressing by whisking together olive oil, red wine vinegar, Italian seasoning, and grated garlic. Season with salt and pepper to taste.
Open tuna (drain if using tuna packed in water) and prep all other ingredients.
Combine all ingredients in a large bowl and mix well. Note that the pasta will suck up a lot of the dressing. Adjust as you see fit. Top with fresh parsley.
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