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Prep Time: 0 Minutes Cook Time: 11 Minutes |
Ready In: 11 Minutes Servings: 4 |
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My 8 year old wanted tuna salad for lunch, I wanted something other than the traditional mayo-based salad, spiced with pickle relish. Here's what I came up with. Ingredients:
8 oz medium shell pasta |
2 cans water-packed tuna, drained |
1 can white beans (northern, canellini, etc.), drained and rinsed |
1 small onion, minced (1/2 cup) |
1/2 cup chopped celery |
12 kalamata or similar olives, roughly chopped |
1 t capers |
2 t fresh basil, chopped (i used lemon basil) - or more, to taste |
1/4 cup olive oil |
1 t lemon zest, minced |
1 lemon, juiced |
1 t coarse ground or cracked pepper |
1 t dried dill weed |
salt, to taste |
Directions:
1. Bring pot of water to a boil, add pasta and cook to desired tenderness.
2. In the meantime, mix tuna, beans, onion, celery, olives, capers and basil in a large bowl.
3. Whisk together olive oil, lemon zest, lemon juice, pepper and dill weed.
4. Drain pasta, run under cold water and add to bowl w/ tuna mixture.
5. Pour dressing over and toss well. Salt to taste.
6. Note: you could add blanched (or frozen, thawed) green beans or parsley for more flavor and color.
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