June 27, 2007

Tuna Pasta Salad with Spinach and Parsley


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
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.