10 oz canned solid white albacore, drained
8 oz cooked rotini
3/4 cup chopped red onion
1 1/2 stalks celery, diced
2 tablespoons nonpareil capers
zest of 1 lemon
1/4 cup mayonnaise
juice of 1/2 lemon
1 teaspoon Dijon
1/2 teaspoon juice from the caper jar
In a large bowl, toss together the tuna, pasta, capers, onion, celery and zest. Break up any large chunks of tuna. Set aside. In a small bowl, whisk together the mayo, lemon juice, caper juice, mustard, salt and pepper. Drizzle over the salad and stir to evenly distribute all ingredients.
I know tuna pasta salad is hardly a revelation. But when I was finishing up my big project, for some reason tuna pasta salad was all I could think about. What they don’t tell you when you start to develop recipes (for other people) for a living is that when you are typing up recipes and whatnot all day, you run out of time to actually cook dinner. Or make lunch. So we’ve been eating a lot of take out and having a lot of leftover take out for lunch lately. It has been tasty take out but for some reason, it has driven me to literally have a dream about tuna pasta salad. So, here you go. Tuna pasta salad. It is good. May you dream of it as well.