An Old Favorite

On the way home from church this afternoon, I got a craving for an old favorite.  A really old favorite.  When Jeff and I were first married, I made this recipe quite a bit and I haven’t made it for years.

I’m not sure what even made me think of it on the short ride from Daybreak to home; but the heart (or in this case, the stomach) wants what the heart (stomach) wants!  And since I had to be in the kitchen working on a recipe anyway, I set about making this old friend – Dilled Tuna Pasta Salad.

A quick word on the tuna.  A few months ago, I decided to try some different brands of tuna than the usual grocery store brands.  And I decided to try a few imported brands to see if there really is a difference.  The two I tried today were worlds better than your average tuna from the grocery store.  They were both packed in oil, which absolutely makes for a richer tuna experience; but the flavors were infinitely different from grocery store tuna as well.  It really is worth the extra money when tuna is one of the stars of the show!

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Since Jeff’s not the biggest fan of dill, I asked if he’d mind if I used some in the salad.  He said he wouldn’t mind and I went out into the sunshine and picked the fresh dill from our herb garden.  He confessed later that he really did like the taste of the dill and told me he thought the fresh dill made a huge difference over dried.

Dilled Tuna Pasta Salad

The end result of my work was a creamy, tasty pasta salad that met a craving and took me on a trip down memory lane!  As much as I love developing new recipes and trying recipes from cookbooks/other people/web surfing that I’ve never made before; every now and then it’s nice to revisit an old favorite!

Dilled Tuna Pasta Salad

Ingredients

  • 1/2lb pasta (ditalini is a great choice, but whatever you have on hand)
  • 2 cans tuna (in oil or in water, but the best quality that fits in your budget)
  • 1 cup frozen peas
  • 1/2 cup mayonnaise (use the real thing - I prefer Hellmans)
  • 1/4 cup Dijon mustard
  • 1/2 cup grape tomatoes (halved)
  • 1 lemon (zest and juice)
  • 1 tablespoon fresh dill (minced)
  • salt (to taste)
  • pepper (to taste)
  • sunflower seeds (optional for serving)

Directions

1. Cook the pasta according to package instructions - add frozen peas to the pasta water during the last 3 minutes of cooking. Drain.
2. Open and drain the two cans of tuna. Put in a large bowl and flake with a fork.
3. Add mayonnaise, mustard, lemon zest, lemon juice, minced dill, salt and pepper. Stir well.
4. Add cooked pasta, peas and halved grape tomatoes.
5. Refrigerate until cold. If the salad seems a bit dry, add a bit more mayonnaise to moisten. Taste and adjust seasoning as necessary.
6. Sprinkle with a small handful of sunflower seeds and serve. Enjoy!

 

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