Tuna Pasta Salad

Had a curling bonspiel this weekend and needed to make something for the potluck dinner. This was my selection (from the Gold Seal website), and the bonus: it was pretty cheap!

The Recipe:
1 can tuna, drained and flaked
2 cups small pasta shells
1 celery rib, cut into 1/4″ dice
2 green onions, finely chopped
1/2 medium red bell pepper, cut into 1/2″ dice
1/2 medium green bell pepper, cut into 1/2″ dice
1/3 cup chopped red onion
1/3 cup chopped Italian parsley
1/3 cup mayonnaise
2 tbsp lemon juice
2 tsp chopped fresh tarragon
2 tsp horseradish
salt and pepper to taste

1. Cook the pasta in a large pot of lightly salted boiling water until just tender and drain well

2. Cool in cold water and drain well again. Place in a salad bowl

3. Add the remaining ingredients and mix gently to combine

4. Refrigerate the salad until ready to serve

My Experience:
I actually cooked the pasta and cut up all my veggies up the night before so that it was a quick mix in the morning. Made my life at 7am much simpler.

I also made the dressing before mixing everything together to make sure that the mayonnaise and horseradish fully mixed. For some extra tang I used extra hot horseradish (it was also all we had at the apartment) and I added maybe half a tsp of sugar to balance out the lemon juice. I don’t know why but I thought it tasted better.

Other than that it was quick and easy to put together. The longest part was all the veggie chopping because, well, I’m not very good with a knife lol.

If you are interested, I even have the nutritional values for you this time! (provided by Gold Seal)
Per Serving
Calories 118
Fat 3.1 g
Carbs 15g
Protein 8g
Fibre 1.5g
Sat fat 0.5g
Cholesterol 8mg
Sodium 120mg
Sugar 1.6g
Calcium 14mg

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