Tuesday, August 10, 2010

Working Mom's Recipe of the Week

Tuna Salad
Servings = 4 as a main dish or 6 as a side
Time = 20 min

6 oz uncooked rotini pasta
1/2 lb fresh green beans, snipped
2 cans tuna in water, drained
1/4 c mayo
1 t mustard
sea salt
fresh cracked black pepper
1 large head romaine lettuce, chopped
1 jar roasted red bell peppers, sliced thin
1 bunch fresh chives, snipped
2 T olive oil
2 T dry sherry (or balsamic vinegar)
Parmesan cheese, grated

Cook pasta according to package directions, omitting the oil. At the same time, steam the green beans until just fork tender. Rinse pasta and green beans in cold water until room temperature.

In a small bowl, mix tuna, mayo, mustard, salt and pepper until well blended. In a large bowl mix tuna with pasta and green beans (see notes). Add lettuce, red bell peppers, chives, olive oil and dry sherry. Mix thoroughly. Top with Parmesan and sprinkle with additional sea salt and fresh cracked pepper.

Note - My daughter is not a big fan of the lettuce part, so I reserve a little of the pasta, tuna and green beans on the side for her to eat separately. You could substitute halved cherry tomatoes for the bell peppers. You could also substitute white beans for the tuna - omit mayo and mustard; add 1 more T each olive oil and dry sherry.

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