Do you ever need a quick and easy weeknight meal? Yeah, we thought so. And if you are a fan of tuna (we know, we know, some of you are saying a huge and resounding NO to that statement) then this is an absolutely perfect recipe for you. Minus the whole tuna thing, and we know some people really can’t do the smell, this is the absolute quickest and the absolute easiest.
Start chopping up the garlic, celery, green pepper, and onion while you are making the allergy-friendly pasta of your choice. If you are like me, then you will definitely need some sort of protection while cutting the onion. Honestly I haven’t found one that works yet. Anyone out there know of the perfect life hack against crying during onion cutting? So far I have tried: a match in the mouth, goggles, freezing the onion, cutting at a different angle, aaaaand I think that is all. None of them have worked. Most of the time I use a food processor and simply cry for a shorter period of time.
I digress. By the time you are finished chopping and draining the cans of tuna, the pasta should be just about done and ready to mix all-together. In the culinary equivalent of snapping your fingers you have a warm meal without all of the preservatives in pre-made food.
- 1 package GF penne (or farfalle) brown rice pasta (follow the directions on the bag)
- ½ C. mayonnaise
- ¼ C. organic homemade mustard
- ¼ C. olive oil
- ¼ C. lime juice
- ½ white or red onion-finely chopped
- 1 C chopped celery
- 1 C chopped green pepper
- 1 C frozen peas-defrosted
- 2 Cloves garlic-minced
- 1 tsp sea salt
- ½ tsp black pepper
- 1 Tbsp dried dill
- 4 ounces of tuna (roughly 2 cans, drained)--make sure that the tuna is in a BPA free can, sustainably sourced--Whole Foods Market is usually your best bet for this
- Cook the pasta based on package directions.
- Chop the celery, garlic, onion.
- Open tuna fish cans, and drain the water.
- Add all ingredients to the warm pasta.
- Serve warm.