We’ve been big into tuna at my house lately. I think it’s because I was limited as to how much of it I could eat when I was pregnant. Ahhh, the dietary freedom of childbirth.
I got these recipes from the Chicken of the Sea people, who for some reason got me on their mailing list. But they look good. I like the idea of adding tuna to staple summer salads, like potato and pasta. It’s healthy and yummy.
Give these a go at your next barbecue and tell me what you think. They say you can also swap in canned crab or salmon in either recipe. I think salmon in the pasta salad would be awesome.
2 pounds red potatoes, washed
2 cups cucumber; peeled, seeded and sliced
1 cup sliced red onion
2 Tablespoons fresh chopped dill weed
1 (12 oz.) can White Albacore Tuna in Water
1/2 cup seasoned rice vinegar
1/4 teaspoon ground black pepper
Cook potatoes until tender; cool completely. Cut into 1/2-inch chunks. In a large bowl, combine potatoes, cucumber, onion and dill; set aside. In another bowl, lightly toss tuna with rice vinegar. Gently fold tuna mixture into potato mixture. Season to taste with black pepper. Cover and chill until ready to serve. Makes 6 servings
1 pound elbow OR any round-shaped pasta, cooked according to package directions
1 cup non-fat plain yogurt
1/4 cup whole grain Dijon-style mustard
1 cup diced celery
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup diced red onion
1 (12-oz.) can White Albacore Tuna in Water
Garlic salt and pepper
Drain and rinse pasta in cold water; set aside. In a large bowl, mix yogurt and mustard until well blended. Add celery, bell peppers, onion and pasta into dressing mixture; blend well. Gently fold in tuna. Add garlic salt and pepper to taste if necessary. Serve immediately OR chill until ready to serve. Makes 10 servings.