Ingredients:
8-10 oz cooked pasta
14 oz canned artichoke hearts in brine, drained and chopped
15 oz canned solid albacore tuna in water, drained
2 stalks celery, diced
1 onion, diced
2 tablespoons nonpareil capers
zest of 1 lemon

dressing:
1/2 cup mayonnaise
juice of 1 lemon
2 teaspoons Dijon
1/4 teaspoon celery seed
sea salt
freshly ground black pepper

Directions:
In a large bowl, toss together the tuna, artichoke, pasta, capers, onion, celery and zest. Break up any large chunks of tuna. Set aside. In a small bowl, whisk together the dressing ingredients. Drizzle over the salad and stir to evenly distribute all ingredients.

My thoughts:

In spring, I find myself returning to some old picnic favorites. I ate a lot of tuna and tuna pasta salad growing up and as an adult I still like it but try to jazz it up a bit. Not a huge amount of produce is in season quite yet in Maryland so no major fresh vegetables here but this recipe makes the most of canned ingredients to still yield a spring-y dish. The lemon and the Dijon really brighten the whole salad.