This one is at its best if allowed at least 6 hours to meld the flavors and textures - up to 12 is optimal.
Course Main
Cuisine American
Author TMc
Ingredients
8ozSmall shell pasta - the very little ones(usually half a standard bag or box)
6ozTuna fish in water(drained - if you prefer your tuna in oil, dial back on the mayo a little to avoid over-wetness)
1Large stalk celery(minced)
1Medium cucumber(peeled, seeded and minced)
1TBSPminced red onion OR 2 TBSP finely sliced green onion(If using scallions, part bulbs and part tops)
1CFull-fat mayonnaise(I use Duke’s)
1/2CFull-fat sour cream
1tspBlack pepper
1tspKosher salt
1-1/2tspDried tarragon leaves
1-1/2tspDried parsley leaves
1TBSPDried dill weed
Instructions
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
Notes
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.