Tuna Pasta Salad


A Recipe for those Christians who practise Fish on Friday for Lent. Also for anytime supper or lunch.

Tuna Pasta Salad

Ingredients:
2 eggs, hard-cooked and sliced
1 cup steamed broccoli florets
1 tomato, chopped
2 cups cooked fusilli pasta ( or rotelle tri-collored pasta, my favorite for pasta salad)
1 cup tuna packed in water, drained
1/2 red bell pepper, chopped
1/2 cup steamed chopped green beans
1/2 cup kidney beans (optional-but nutritious, I’d substitute white cannelloni beans )
1/2 cup jicama (optional)
1/4 cup chopped scallions
1/4 cup vinaigrette dressing

Directions:
In a bowl, combine all of the ingredients and toss to coat with the vinaigrette ( a ranch dressing is also good on this ).
Cover and refrigerate.
When ready to to pack a lunch, place a portion in a container and cover.

Vinaigrette Dressing:
1/4 cup virgin olive oil
2 Tablespoons red or white wine vinegar
Freshly ground black pepper
In a small bowl, whisk the oil into the vineagar. Add black pepper to taste. Whisk again briefly before adding to salad.
Yield: About 1/3 cup

Lemon Vinaigrette:
2 tablespoons lemon juice
1 teaspoon Dijon-style mustard
1/4 teaspoon sugar
1/4 cup light vegetable oil ( I use Canola Oil- lower in cholesterol)
Freshly ground black pepper
In a small bowl, whisk the lemon juice with the mustard. Add the suagar and mix well. Add the vegetable oil or Canola oil gradually while continuing to whisk. Add black pepper to taste. Whisk again briefly before adding to a salad.
From: Pasta Salads cookbook by Susan Janine Meyer (1986).

Tuna Pasta Salad Recipe from:
The Penny Whistle LUNCH BOX BOOK
by Meredith Brokaw & Annie Gilbar (1989)

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1 Comment (+add yours?)

  1. Recipe man
    Apr 03, 2009 @ 14:08:08

    i love tuna and i love fussili the combination is great
    thanks!

    Like

    Reply

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