Sunday, January 25, 2009

tuna piccata pasta salad

6 ounces angel hair pasta penne
1 1/2 tablespoons fresh lemon juice
3/4 teaspoon Dijon mustard whole-grain mustard
1 tablespoon mayonnaise
salt and pepper to taste
6 tablespoons olive oil (forgot this)
1 (9 ounce) can solid white tuna packed in water, drained
2 teaspoons capers, drained (used salted capers, not brined capers)

lemon chive dressing just to see what it would taste like
1/4 of an onion
Note: there are tomatoes in my ingredient picture but I decided not to use them.

1. Cook pasta.
In a large bowl, whisk together lemon juice, mayonnaise, mustard and lemon chive dressing. Season with salt and pepper to taste. Add tuna, separating into thick chunks. Add capers and onions, and stir to combine. Pour pasta into tuna mixture, and stir gently to combine. Cover, and refrigerate.

Courtesy of AllRecipes.

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