Tuna Pasta Salad @ Home

The great thing about this dish aside from it being really healthy and good for you, is that, it is the opportune time to use up all the ingredients you’ve got stashed in your fridge. Using up all the the veggies, so that they don’t go to waste. 😀

Here goes…

Step 1:

Boil penne pasta until al dente. Set aside.

Step 2:

Open 2 cans of tuna in water, drain and set aside. Blanch green beans and cut into 1/2 in pieces. Slice some sun-dried tomatoes and scallions/leeks. Set aside.

Coarsely chop capers, slice onions (I soaked onions in some water for about 10 minutes. this will remove the strong pungent smell of the raw onions), slice black olives into rounds and slice roasted bell peppers (or you can use canned pimientos). Oooops! I forgot to photograph the fresh basil. 😯

Step 3:

Make the vinaigrette. Place the dijon mustard and vinegars into a bowl and stir to combine. (NOTE…. you can use an array of combinations at this point. I just happen to have apple cider and sherry vinegar today. You may use balsamic vinegar, red wine vinegar, white wine vinegar etc….. Create your own distinct flavour. 😉 ) Slowly pour the canola oil in a slow and steady stream making sure to whisk until incorporated. Add honey and season with salt and pepper to taste.

Step 4:

In a large bowl, place the cooked pasta, and the remaining ingredients and pour vinaigrette over top and stir to combine. 😛 Remember to taste as you go and season to your liking. 😀 Add 1/2 of the crumbled feta cheese and stir gently to combine. Add the remaining feta on top. Chill and serve. 😛 Enjoy!!!!

Tuna Pasta Salad

500            grams            penne pasta, cooked al dente

1/2             cup                 black olives, sliced into rings

2            cans                     tuna in water

½            cup                    sun-dried tomatoes, sliced

1                                         onion, thinly sliced (soaked in water to remove smell)

1            pc                         leek/scallions sliced (white part and some of the green)

2            tbsp                     capers, minced

15            pcs                      green beans, blanched and chopped into ½ in pieces

1            cup                        fresh basil, coarsely chopped

1           pkg                         feta cheese

Vinaigrette:

2            tbsp                        Dijon mustard

3            tbsp                        apple cider vinegar

1            tbsp                        sherry vinegar

1            cup                        canola or olive oil

1-2            tbsp                  honey (add more or less to your liking)

to taste                   salt and pepper

Note: you can use an array of vinegar combinations. I just happen to have these at home. You can use balsamic vinegar, red wine vinegar, champagne vinegar etc…. Experiment….It’s fun!

“Food nourishes the body as God’s Word nourishes the soul”