Recipe by Kelly
"This was something I made up when my husband cooked way too much angel hair pasta one evening! The flavors married well. Try it with farfalle or rotini pasta. Bon appetit!"
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angel hair pasta
1 1/2 tablespoons
fresh lemon juice
salt and pepper to taste
1 (9 ounce) can
solid white tuna packed in water, drained
This was very good, with the following modifications: I used oil packed tuna, because it has more flavor, and reduced the olive oil. I also added some chopped kalamata olives instead of salt, and threw in some green beans and about a tbsp of oil-packed sun-dried tomatoes. I served it at room temperature, but it would also be delicious chilled or hot. This recipe is really a great starting point for many variations. One thing to note, though is that angel hair pasta should not be cooked as long as the recipe directs. Check the label on your box--it's 3 minutes for dry at most and about a minute for fresh.
Ok - not as light of a taste as I expected.
I love this recipe! The capers are a delicious twist. I doubled everything except the oil to cut back the fat and calories, and didn't miss it a bit. I also added chopped celery and red onion. (I can't wait to try this with smoked salmon in place of the tuna!) I will definitely be making this tuna salad on a regular basis.
Edit: Tried this with smoked salmon and lots of red onion....Fantastic!! If you can splurge on the salmon, I highly recommend trying this.
This recipe will likely become a quick/cheap staple for my house. As many do, there are a few mods: Used elbow macaroni and when it was done cooking and drained, I added a bag of frozen peas. I let that sit while I put together the sauce and then mixed it up. It makes a great standard tuna salad recipe alternative -- not too much mayonnaise and no dang hard-boiled eggs!
It was great. I decided to add hard boiled eggs and celery and it gave it a great flavor.
I had a little bit of wheat pasta and some tuna and wanted to make a light lunch. This was fantastic! I didn't have the capers, but will add next time. I also added onion so I could have some crunch. Love this and will make it again and again - good hot or cold!
Yum! I added corn, hard boiled egg, and onions instead of capers and it was awesome!
My family really enjoys this recipe! I make it without the mayonnaise because of my kids' egg allergies and it's great! I prefer it with egg noodles if I'm only making it for me & my hubby, but usually make it with various kinds of non-egg wheat pasta so the whole family can eat it. I typically double the recipe and use a pound of pasta, and then I'll use one can of tuna packed in oil and one can of white albacore. I leave the ratios of everything as stated in the recipe, but do add extra capers.
* Percent Daily Values are based on a 2,000 calorie diet.
Tuna Piccata Pasta Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 222
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