Fusilli Tuna Salad

This recipe is my re-creation of a recipe a friend of mine, Patty, used to make in high school. I loved it then so much that I have been making it for a while now and I try to change it up all the time. What is great about this salad, besides the way it tastes, of course, is that it is versatile. As you have seen on my other blog posts and by the title of the blog, I love foods and creating foods that have flexibility and can adapt to the character of the person that is creating it.  I know for some people it is easier to simply follow a recipe to the tea, but I am going to show you that cooking is actually fun when you learnto let your taste buds help you create.


Ingredients:
*Fusilli pasta –  2 – 3 cups dry
*Red pepper – 1/4 cup, small dice
*Yellow pepper – 1/4 cup, small dice
*Green pepper – 1/4 cup, small dice
*Green onion – 2, small chop
*Cherry tomato – 4 large, small dice
*Tuna, Albacore – 1 can in water, drained
*Hass avocado mayo – 1 tablespoon
*Kalamata olives – 2 tablespoons, sliced
*Celery – 1 stalk, small dice
*Olive oil – 2 tablespoons
*White wine vinegar – 1 tablespoon
*Dijon mustard – 1 teaspoon
*Kosher salt – 1 tablespoon and 1/2 teaspoon
*Pepper – 1/4 teaspoon

  • In a large pot, add about 4-6 cups of water with the 1 tablespoon of salt and place to boil. When the water starts to oil add the pasta and cook for about 10 minutes.
  • In a separate bowl, add the tuna, peppers, tomatoes, celery, olives and green onion. In a seperate small bowl mix the avocado and Dijon mustard so it’s creamy (almost like mayo). Add to the bowl with the tuna and mix well everything.
  • When the pasta is cooked, drain it and place back in the pot to let cool. Add 1 tablespoon of the oil so the pasta does not stick together and let it cool. Once the pasta is cool (about 30 minutes) add to the tuna and mix. Add the rest of the oil, vinegar, salt and pepper and mix.

Tips: You do not have to add the tuna to the dish and just have the cold pasta. If you remove the tuna, you can also remove the avocado and mustard to make it a softer flavor. Another thing that you can add to the salad is small broccoli florets.

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