This little gem of a recipe was taught to me by my best friend over 14 years ago and has since remained in my head. She is now sailing all over the Caribbean with a Captains license while I’m firmly rooted on land and happily playing house. We don’t see much of each other but we are still kindred spirits.
It’s a fairly simple but easy to love recipe for Tuna Pasta Salad, best served chilled. I made a big batch of this once in my family home and it was gone in a day; I barely got a bite! Ironically, I have not made it since.
So here we have tri-colored rotini pasta with chunks of tuna, celery and onions with a simple seasoning of thyme, salt, pepper and a splash of lemon juice; an easy salad that goes a long way (unless of course you have a house full of piranhas like I did).Print
- 1 lb. tri-color rotini pasta, cooked al dente, drained and rinsed
- 1 can (12 oz) tuna
- 2 stalks celery, chopped
- 1/2 yellow onion, chopped
- 3/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1/2 tablespoon thyme
- 1/2 tablespoon sugar
- Salt and pepper to taste
- Mash up the tuna with a fork and combine with pasta
- Add celery, onions and mayonnaise and stir to combine
- Season with thyme, sugar, salt and pepper and a splash of lemon juice
- Refrigerate and serve chilled