Anticipating the time in the future of adding some fish into our diet (see ETHICAL EATING), we have been adding more tuna to the menu.
Since turning vegetarian in the early 90s, we’ve occasionally eaten fish. So fish we is what we are used to, but it’s been awhile since we went fishing! Actually, on our 10 acre homestead in Florida, we had a fresh water pond filled with bass. I used to fish “Huckleberry Finn” style with a simple pole. Sometimes, I got lucky! Grandpa loved to fish and he would take us kids with him on his fishing trips to Tampa Bay. And Grandma would make a mean snapper dish that was famous far and wide.
We aren’t fishing any time soon. Canned tuna is cheap, so we figured we’d start with that. We bought a couple cans of “dolphin safe” from Trader Joes. I know there’s probably a better (fresh) fish selection at Whole Foods (or ‘Whole Paycheck’ as one of our friend likes to call it) but we’ve committed not to shop at Whole Foods since it admitted to selling GMO’s
Recently, I decided I should make an easy peasy tuna pasta salad. But, of course, my habit is tweaking recipes to fit what we have in our home canned pantry stock.
Opening up the cupboards, I find sweet zucchini pickles and dilly carrots. Hmmm, this could work!
PASTA TUNA SALAD
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1 1/2 c. sm. pasta
1 (10 oz.) pkg. frozen peas, thawed (substituted a two handfuls of homegrown celery)
1 1/2 c. chopped carrots (substituted chopped dilly carrots & sweet zucchini pickles)
1/4 c. finely chopped onion (substituted homegrown green onions)
2/3 c. mayonnaise
2 tbsp. lemon juice
2 tsp. sugar
1 tsp. dill weed (too early for fresh dill in the garden yet, substituted fennel)
1 tsp. salt (I used ‘celery salt’)
1/4 tsp. pepper
1 sm. can tuna
Cook pasta according to package directions; drain well. Cool (rinse with cold water to cool quickly; drain well). Thaw peas completely; drain well. Combine cooled pasta, peas, carrots, onion and tuna in a large bowl; mix well. Combine mayonnaise, lemon juice, sugar, dill weed, salt and pepper in a small bowl; blend well. Pour mayonnaise dressing over macaroni mixture; toss lightly. Chill. Garnish with paprika and serve on lettuce leaves if desired.
Happy to say, everyone enjoyed it! Even Jordanne, who’s not too keen on tuna.