Tuna Pasta Salad

This one is really good. And easy to make. And a nice alternative to your standard mac salads.

1 pound curly pasta, cooked and drained
2 cans tuna, drained
2 cups frozen peas, thawed
1 small can water chestnuts, drained and diced
1/4 cup onion, diced
1 cup mayo
1 tablespoon dijon mustard
1 teaspoon celery salt*
1/4 teaspoon fresh ground black pepper

Super easy: combine everything and refrigerate. It’s best if it is in the fridge for a couple hours before serving, that way the flavors will combine. You can leave out the water chestnuts if you want but they are a nice crunch.

*If you don’t have celery salt, and I don’t, just take your mortar and pestle and grind up some celery seeds with a pinch of salt. That way you can control the salt content and still get the taste.


Today’s Tuna #1

I love tuna. And somehow we have like 30 cans of it in the cupboard so I think I’ll start eating it, making it different each time and sharing the recipe. So this is today’s tuna:

1 can tuna in water, drained
1 stalk celery, diced
1/4 cup bell pepper, diced
2 Tablespoons dill pickle relish
1/4 cup marinated artichoke hearts, diced
2 Tablespoons onion, minced
1 teaspoon dijon mustard
1/4 cup mayo
1 Tablespoon hot sauce

Mix everything together and have on crackers or bread or a lettuce leaf or however you would like to have it.