I have a dear friend who usually tries to eat Vegetarian if possible – however, for this, she’ll turn Pescatarian in the blink of an eye!
TMc’s Tuna Pasta Salad
This one is at its best if allowed at least 6 hours to meld the flavors and textures – up to 12 is optimal.
- 8 oz Small shell pasta – the very little ones (usually half a standard bag or box)
- 6 oz Tuna fish in water (drained – if you prefer your tuna in oil, dial back on the mayo a little to avoid over-wetness)
- 1 Large stalk celery (minced)
- 1 Medium cucumber (peeled, seeded and minced)
- 1 TBSP minced red onion OR 2 TBSP finely sliced green onion (If using scallions, part bulbs and part tops)
- 1 C Full-fat mayonnaise (I use Duke’s)
- 1/2 C Full-fat sour cream
- 1 tsp Black pepper
- 1 tsp Kosher salt
- 1-1/2 tsp Dried tarragon leaves
- 1-1/2 tsp Dried parsley leaves
- 1 TBSP Dried dill weed
- Boil the pasta to al dente per the package instructions
- While the pasta is cooking, mix together all the other ingredients in a 2+ quart bowl
- Drain the pasta (do NOT rinse!), mix into the bowl
- Refrigerate at least 6 hours, and stir well before serving
- If you’re feeling extra jazzy, toss in a couple tablespoons of the relish of your choice – I prefer a sweet & spicy flavor blend if doing so.
- This recipe makes a very nice tuna salad in general if you leave out the pasta and sour cream and dial the mayo back to “just wet enough for a sammich.”
- Pro-tip: if you have some fresh lemon zest available, just a bit takes all tuna salad variations to the next level. Trust me.