Tuesday, August 18, 2009

Recipe: Angel hair Pasta Salad with Lemon and Tuna

I'm a bit conflicted on this week's recipe because it involves canned tuna. Not great because of the mercury and also because it has a tendency to stink up the office. But it is tasty.

Angel hair Pasta Salad with Lemon and Tuna
1/2 a box of angel hair pasta
2 cans of white tuna in water - drained
4 stalks of celery, diced
1 lemon, juice and zest
2 tablespoons of olive oil
1 teaspoon of finely chopped rosemary
Good shake or two of parmesan cheese
Onion salt & pepper (lots of pepper)

Cook the pasta for four minutes. Drain and rinse with cold water. Toss with the olive oil first and then mix in the other ingredients, parmesan last. Season with lots (lots) of pepper. I think it would be really good with pine nuts and substituting leftover grilled fish for the tuna.

6 comments:

Seth said...

This sounds great. I'll have to try this later in the week. If you substitute chunk light tuna then the mercury content is no longer a problem.

Haley v. said...

Think it would be good with canned salmon?

Kim said...

Wow! I have all of these ingredients on hand (even an already-opened can of tuna). I am definitely making this tonight!

lissa lou said...

This is a winner! Looks pretty with carrots along with the celery, too! Yum...

{lovely little things} said...

Lemon spaghetti is my favorite - Giada has an awesome recipe FYI!

Jessica said...

Have you tried tuna packed in olive oil? I have found it impossible to go back to water-packed ever since I did. So much more flavor!