10 oz rotini
2 cups finely chopped dandelion greens
10 oz canned solid white albacore in water, drained
1 small onion, diced
1 stalks celery, diced
2 tablespoons capote capers
2 green onions, diced
1/4 cup mayonnaise
1 1/2 teaspoon Dijon
1/2 teaspoon juice from the caper jar
1/2 teaspoon ground peri peri
freshly ground black pepper
Bring a large pot of water to boil. Cook the pasta until al dente. In the last minute of cooking, toss in the dandelion greens. Drain and cool completely.
In a large bowl, toss together the tuna, pasta mixture, capers, onion, green onion, celery and zest. Break up any large chunks of tuna. Set aside. In a small bowl, whisk together the mayo, caper juice, mustard, spices. Drizzle over the salad and stir to evenly distribute all ingredients.
I was excited to see dandelion greens in the supermarket last week. I had never seen them before and I was surprised at how long they were! They looked like a bunch Swiss chard or something. Anyway, I wasn’t sure what I was going to do with but I had a craving for tuna salad so I thought I’d try it in that. Luckily for me, the somewhat bitter greens were the perfect foil for the milder tuna and pasta. I had it for lunch for several days and never got tired of it. High praise for a pasta salad!