Tuna Pasta Salad
- 2 cans albacore tuna packed in water drained
- 1/2 lb of pasta cooked al dente (I used PennePiccolini by Barilla, farfalle would work as well)
- 1/2 romaine lettuce sliced into thin strips
- 2 stalk celery chopped finely (AKA “green thing” by Soso)
- 1 small red bell pepper chopped finely
- 1/2 carrot chopped finely
- 1/4 small sweet or red onion chopped finely (I chop mine really, really fine so Soso doesn’t notice)
- 3 dill pickles chopped finely
- 2 tbsp of chopped parsley or dill
- 1/2 lemon
- 1/4 cup mayonnaise
- 1/4 cup of Dijon mustard
- pepper to taste
- Break up tuna in a large bowl with fork. Combine the rest of the ingredients including the juice from the 1/2 lemon and mix. Serve on a bed of lettuce with a side of crusty bread.
*Adapted from Simply Recipes
Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
One 14 1/2-ounce can fire-roasted or stewed tomatoes with chiles (See Muir Glen. If you can’t find canned tomatoes with chiles you can add half a 4-ounce can of diced green anaheim chiles to a 14.5 ounce can of tomatoes.)
6 baby (new) Yukon Gold potatoes (about 12 ounces), quartered
1 medium onion, diced (about 1 cup)
1 Tbsp unsalted butter
2 teaspoons minced ginger
1-2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
In a large pot, combine the broth, chickpeas, tomatoes, potatoes, onion, butter, ginger, 1 teaspoon of salt, cumin, coriander, and cayenne. Stir to mix and nestle the potatoes into the liquid.
Set the pot, uncovered, over medium heat. Simmer vigorously for about 35 minutes, or until the potatoes are tender. Add more salt to taste. Serve the curry in bowls over Jasmine rice.
*Note: I made this tonight. The beauty of this recipe is that it is so easy to make. But I found the taste a little too bland for me. I added a 2 teaspoon of chole masala for additional flavor. Chole Masala is ready mix that can be found in Indian grocery ststores or if you are lucky like me, in the Indian section of our Shoprite. I also found 2 cups of broth to be enough and I would leave out the butter or substitute with olive oil in order to make this vegan. I couldn’t find baby Yukon so I used regular size and cut them into smaller pieces. I served over Basmati rice. While Jasmin has a very nice flavor, I like Basmati with curry spiced food.