Ingredients:
12 oz canned albacore tuna, thoroughly drained
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrots
1/4 cup wilted fresh or defrosted and drained frozen spinach
1/8 cup flat leaf parsley, chopped
2 tablespoons capers
2-5 tablespoons mayonnaise (to taste)
2 tablespoons Dijon mustard
2 teaspoons lime juice
1/2 teaspoon celery seed
salt
12 oz canned albacore tuna, thoroughly drained
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrots
1/4 cup wilted fresh or defrosted and drained frozen spinach
1/8 cup flat leaf parsley, chopped
2 tablespoons capers
2-5 tablespoons mayonnaise (to taste)
2 tablespoons Dijon mustard
2 teaspoons lime juice
1/2 teaspoon celery seed
salt
pepper
1/2 lb cooked pasta
Directions:
Mix all of the ingredients together in a large bowl with a large, flat spoon. Serve at room temperature. Refrigerate any leftovers in a air tight container.
My thoughts:
I hesitated before posting this, I am not sure if one really needs a recipe for tuna pasta salad, but it came out so well today, I couldn’t resist. Tuna pasta salad is one of my favorite things to take for lunch. I made the switch from tuna salad to tuna pasta salad sandwiches to eliminate the need for bread. I hate soggy bread, so I’d pack the bread separately but then I’d either forget to pack the bread, or it would get squished by lunchtime it or we wouldn’t even have bread to take. Tuna pasta salad on the other hand can be a whole meal itself, so I don’t have to even worry about bringing a snack. Well, maybe some fruit.
I also think this a good time for my yearly reminder that the whole mayo going bad in the hot weather and poisoning you thing is a myth. That is only true if you are using your own homemade mayonnaise. Most commercially prepared mayonnaise is fairly acidic which might actually inhibit the growth of bacteria. Get the facts here. The real culprit is cross contamination from your hands or utensils or the mishandling ingredients.
You know, I have never made a tuna & pasta salad, so I appreciate this recipe. It sounds delicious.
I’m not a fan of mayo in pasta salads (maybe too many bad experiences) but I think I might just have to try it. And I’m certainly a fan of tuna pasta salads!
I like tuna salad, too. (Whole Foods makes one with cranberries and it’s my FAVE.) Adding the pasta is a great idea; I’d throw it over some greens.
My grandmother always kept mayo in the cabinet, and none of us are dead, so I knew it was a myth! Although, I kind of like it to BE cold, so I refrigerate it.
i love tuna pasta salad. it is a childhood comfort food for me. but i’ve never had it with spinach, so i’m glad that you posted your version 🙂
It’s been a while since I’ve had tuna but people rave about the imported stuff packed in olive oil. Your recipe looks delish and the pasta is so cute! I’ll have to give this one a try. 😀
Lol I think it’s funny that the truth about mayo came from none other than the Mayo clinic.
This certainly sounds delicious and I will give it a try! I’m wondering if it would be as yummy with crabmeat in place of the tuna…..I love Maryland crab! Maybe a sprinkle or two of Old Bay Seasoning as well might be good.
I will have to decide between mayo and Miracle Whip as half my family likes one and the other half the other. Perhaps I’ll combine the two and see what happens…LOL
This sounds like a good option during our current renovation- simple, cool and healthy!
I love tuna/mayo salad… Always a summer standby.