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.