This one is clearly a “cook once – use twice” meal. Earlier in the week, I made a Primavera-style pasta dish featuring fresh broccoli, asparagus and bow tie pasta in a lite and creamy, cheese sauce. I intentionally made too much pasta so I could “quick start” another recipe.
Here’s my tuna salad with a lemon, sour cream dressing. The dressing is punctuated with fresh chives and a sprinkle of paprika. The canned tuna is from my pantry. I had all the other ingredients on hand as a result of preparing other recipes.
This serves two as a side, or one as a main course for lunch or dinner.
1.5 cups cooked bow-tie pasta
2 celery stalks, diced
1 dozen cherry tomatoes, quartered
1 handful of thawed frozen peas
1 can of solid, white tuna packed in water
1 tablespoon fresh lemon juice
1/3 cup sour cream
1/2 teaspoon granulated sugar
1 tablespoons fresh chives, finely chopped
A sprinkle or two of paprika
Salt and pepper to taste
Green leaf lettuce for garnish
- Drain the tuna and separate into small pieces.
- Place the pasta, peas, tomatoes and celery in a bowl.
- Mix together the lemon juice, sugar and sour cream until smooth.
- Combine the pasta, tuna, peas, tomatoes and celery with the sour cream mixture. Give a good stir and let it rest for a moment while the pasta absorbs the dressing.
- Place the lettuce in the bottom of a shallow bowl. Scoop the pasta and tuna mixture onto the bed of lettuce.
- Salt and pepper to taste. Sprinkle on a bit of paprika and enjoy.