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Tuna Pasta Salad

April 7, 2011 By Kate 3 Comments

This is one of our go-to lunch recipes. The kids love it so much that they request it every single weekend for lunch. I make it probably once or twice a month during the winter and every single week during the summer. And just for a little background, this recipe was my first foray in cooking during stolen moments. When I realized that I could make this dish for lunch while serving the kids breakfast, I knew I was on to something…and the rest is history. I’m happy to say that the method has evolved well beyond this simple Tuna Pasta Salad, but this recipe will always hold a special place in my heart.

For this recipe, I’m giving you the ingredients and estimated measurements for the way I usually make the salad. However, it is very versatile and open to all kinds of additions (onions, celery and peas are all great), deletions (skip the dill and relish if you’re not a fan) and substitutions (1/2 mayo and 1/2 Ranch dressing is a great option). Some of my usual deviations from the norm are that I scoop out the serving for our 11 year old before I stir in the pickle relish and I heavily salt mine because, since it’s tuna and I’m not the biggest fan, I need the extra saltiness.

Tuna Pasta Salad

  • 1 c. mayonnaise
  • 1 can tuna, drained
  • 1 T. mustard
  • 1 t. salt
  • 1/2 t. dill
  • 1.2 t. pepper
  • 2 T. pickle relish
  • 1 lb. pasta of choice (we prefer medium shells or elbow macaroni), cooked, drained and rinsed in cold water

1. Combine all ingredients except pasta in a large bowl and stir until thoroughly combined. Add pasta and stir to coat. Refrigerate until eating.

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Seafood Recipe Videos #1

January 6, 2011 By Kate Leave a Comment

I was looking through the Recipe Index here the other day and noticed that my fish and seafood recipes are sorely lacking. There’s good reason for this. After my husband had a violent reaction to seafood last year, we’ve opted to keep all fish and seafood out of our house, with the exception being canned tuna.

However, I know many of you would love some new recipes for those items. So instead of just ignoring them completely myself, I’ll occasionally be sharing videos here that feature some great seafood recipes. Thanks to my partnership with HerChannel, I have a wide variety of videos to choose from. I’ll pick my favorites every other week or so. Enjoy!

Scallops with Orange Supremes and Jalapeno Vinaigrette

Halibut Pesto Kabobs

Fast Fish Tacos

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Spicy Tuna Skillet

December 15, 2010 By Kate 5 Comments

I know I’ve mentioned in the past that I am not a huge fan of tuna even though the rest of my family loves it. So I’m always trying to come up with ways to use tuna that will make us all happy. I find if the tuna is masked in something crispy (like my tuna croquettes) or combined with a well-flavored sauce, I do enjoy it.

That’s one of the things I’ve learned over the years when it comes to having a frugal kitchen. If there is an ingredient that provides a cheap protein source while still being healthy, I should find a way to use it. And it’s so much better when that item is actually liked by at least half of us. I do this with eggs, beans and lentils too. It really pushes me to be creative and helps to broaden our tastes as a family. What is your favorite cheap protein source?

Spicy Tuna Skillet

  • 1/2 lb. egg noodles
  • 1/2 red pepper
  • 1/2 onion
  • 2 ribs celery
  • 5 T. butter
  • Salt and pepper, to taste
  • 1/4 c. flour
  • 2 c. milk, drained
  • 1 1/2 t. paprika
  • 1/8 t. cayenne pepper
  • 2 c. frozen corn
  • 1 can tuna, drained
  • 2 T. mayonnaise
  • 1 T butter, optional
  • 1/2 c. breadcrumbs, optional

Bring a large pot of water to a boil. Add egg noodles and cook according to package directions. Meanwhile, dice the red pepper, onion and celery. Drain the noodles and rinse with cold water. Refrigerate until using. Combine the red pepper, onion and celery in a small bowl or plastic baggie and refrigerate.

Melt butter in a large skillet. Add red pepper, onion and celery. Season with salt and pepper to taste. Cook for 2 minutes. Add flour and cook an additional 2 minutes. Whisk in milk, paprika and cayenne pepper. Bring to a boil and reduce heat to medium low, stirring frequently.

Stir in cooked egg noodles, corn, tuna and mayonnaise. Season to taste with more salt and pepper, as needed. To serve immediately, cook until heated through, about 3-5 minutes. Otherwise, refrigerate after combining until meal time and then just warm on the stove until heated through.

OPTIONAL STEP – If desired, melt 1 T. butter and combine with breadcrumbs. Sprinkle on top of the skillet and place under a broiler for about 2 minutes or in a hot oven for 5 minutes, just until golden brown.

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