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6.27.2013

Warm-Weather Tuna Macaroni Salad

Hello, sweaty friends.


It's hot.  You're hot.  We're all hot.  Let's not act like we're dying to make anything for dinner that involves heat or fire or steam of any kind.  Can we just not today?  Let's take the day off from cooking with any kind of an open flame.


Actually, if you're reading this from the southern hemisphere, you're probably a bit chilly as winter gets down to business.  Hi, down there!  I'm not sure this recipe is for you today, but let's still be friends.  #ListentomethinkingIhavereadersinthesouthernhemisphere.

It's so hot and steamy in these parts that last night I Almost. Didn't. Want. to go shopping for my birthday to pick out some new toys.  Fortunately, I caught a second wind after whipping up this delicious, mayo-free, tuna macaroni salad and NOT melting in my kitchen.  Phew!  Good thing, because I also almost missed out on my husband carrying all my bags, dropping me off at the curb, and letting me use the unisex restroom FIRST for probably one last time this pregnancy.


JK.  He does all that stuff for me regardless, except for that last bit.  When it comes to his bladder all chivalry dies.  TMI, honey?

So, about this salad.  It's filled with lots of yummy things like tuna, pasta, capers, and arugula, and it's smothered in a light lemon vinaigrette that keeps things cool and healthy.  It's perfect for a steamy weeknight meal, and can be eaten warm, cool, or at room temperature depending on your degree of overheated-ness.



I love it when I start cooking dinner at 6:00 and still have not devolved into a hot mess by 6:07.  Make this your reality, too!


Warm-Weather Tuna Macaroni Salad
Adapted from Skinnytaste.com
Serves 4
Ingredients:
 2 cans solid white albacore tuna, drained and crumbled
1 tbs capers, drained
1/2 red onion, diced
1/2 lb small whole-wheat pasta, cooked and drained (I used twisty quinoa pasta!)
2 c fresh arugula
1 tbs extra virgin olive oil
1 tbs red wine vinegar
Juice of 1 lemon
Salt/pepper
1 tsp garlic powder
Grated Parmesan or Romano cheese to taste

Preparation:
In a large bowl, combine the tuna, capers, and red onion...


Add your cooked pasta...


...and top with the arugula.  Mix well to combine and so that the heat of the pasta wilts the arugula slightly.

Meanwhile, combine the olive oil, red wine vinegar, lemon juice, salt/pepper, and garlic powder, stirring well with a spoon to combine.


Drizzle over the salad and mix well to combine.  Sprinkle the Parmesan cheese over top and stir well.  Serve warm or at room temperature.





1 comment:

Debra Kapellakis said...

Looks and reads yummily. Very different from what I usually make.

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