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.
Small shell pasta - the very little ones
(usually half a standard bag or box)
Tuna fish in water
(drained - if you prefer your tuna in oil, dial back on the mayo a little to avoid over-wetness)
Large stalk celery
(peeled, seeded and minced)
minced red onion OR 2 TBSP finely sliced green onion
(If using scallions, part bulbs and part tops)
(I use Duke’s)
Full-fat sour cream
Dried tarragon leaves
Dried parsley leaves
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.
TMc's Tuna Pasta Salad http://outsidevoice.com/?p=550 April 15, 2020