Super quick recipe post today as I’m working on a couple of other things right now and I’m pretty tired today, but just wanted to tell you about the tried-and-tested tuna pasta salad.
This is a recipe from my bestie Jun (of the Great Brownie Disaster), a dish she often makes for barbecues. I’ve made it several times since she taught me how to make it and it’s so yummy – people usually polish it off like nobody’s business. One summer I even survived on a diet of sweet tea and this pasta salad – that was a good summer. If you aren’t down with canned tuna then this isn’t a recipe for you, but if you can tolerate it, please, make away. I promise you won’t regret it.
JUN’S TUNA PASTA SALAD
1 can of tuna
1 red pepper, chopped into chunks
1 green pepper, chopped into chunks
2 cloves garlic, chopped finely
1 medium red onion, chopped roughly
2-3 tbsps mayonnaise
About half a bowl of small-ish pasta shapes (such as fusilli or orecchiette, etc.) per person
1 tbsp paprika
2 tbsps vegetable oil
Salt & freshly ground black pepper
1. Fill a saucepan with water and bring to the boil. Boil the pasta until al dente.
2. In another saucepan add 1 tbsp of vegetable oil and fry the red onion, green and red peppers until soft. Add the garlic and brown gently.
3. Drain the tuna, add it to the vegetables and fry it off a little to get rid of excess moisture.
4. Take off the heat and mix in the mayonnaise. In another bowl combine the pasta and tuna, vegetable mixture and stir well to combine.
5. Let cool to room temperature and then put in the fridge to chill. Consume with copious amounts of meat or by itself. Or whilst riding a horse into the sunset. Or on the back of a dolphin through icy waters, simultaneously rescuing orphans and small woodland critters (don’t ask me how they ended up in the middle of the ocean). I’ve been watching far too much of the Old Spice Guy, recently.
Until next time, peace and love.