Sunday, July 6, 2008

Summer Tuna Salad

This is an old favorite in the RVA household - my family was making this for summertime for as long as I can remember. It's a nice, light meal, and goes great with fruit and cheese.

1 can solid white albacore packed in water, drained super well
2-3 stalks celery, chopped
2 tbsp red onion, finely chopped
1/2 pound pasta (elbows, penne, farfelle and similar work best)
2-3 tbsp mayo to taste
salt & pepper to taste
cherry tomatoes and parsley to garnish

Boil water and cook pasta al dente.

In a medium bowl, combine tuna, celery, onion, salt & pepper. Break up tuna with a fork to desired size chunks.

Drain pasta and shock with cold water immediately. Drain until dry.

Add pasta to tuna mixture and lightly toss. Add mayo and mix to desired consistency. Transfer to serving bowl and garnish with parsley and tomatoes. Serve chilled.