![]() ![]() If you can't find albacore, I recommend chunk light tuna packed in water. It's meaty and hearty but has a pure and non-fishy flavor. Solid white albacore tuna packed in water is my top pick. This makes all the difference in the flavor of the pasta and adds only a negligible amount of extra sodium. Cook the pasta in heavily salted water.If the pasta is still warm, cover and let it cool in the refrigerator until serving. Gently fold the pasta into the dressing until coated.If you will be serving the salad immediately, cool the pasta by rinsing the pasta with cool water in the colander.Drain the pasta - placing the frozen peas in a colander and pouring the hot pasta water over them to drain.Flake the tuna and fold it into the dressing.While the pasta cooks, whip up your salad dressing - whisking together the mayonnaise, sweet pickle relish, vinegar, and seasonings and stir in the veggies.Cook your pasta according to the package's directions, in heavily salted water.Give this recipe your own special touch! There are so many delicious add-ins you can mix into this salad. It will add a bit more zip to the recipe, but the overall flavor profile will still be similar Mustard - if you don't have Dijon mustard, you can substitute classic yellow mustard.Canned tuna - canned chicken or even canned salmon can substitute for the canned tuna. ![]()
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