Friday, May 29, 2009

Pasta Salad with Yellowtail Tuna, Fresh Peas & Tarragon

I've had a divalicious week, full of great cooking, dining and wine! I'm here to share a great, simple pasta salad recipe I made for lunch the other day. I served it as part of a larger spread that included steamed organic artichokes served with a lemon-olive oil sauce, leftover braised white bean & chicken sausage cassoulet & brownies fresh from The Farm. For the pasta salad, I combined some canned yellowtail tuna that I always keep in my cupboard and organic peas that I blanched until tender but not mushy. I added tarragon to bring out the flavor of the peas and served it with pasta in a balsalmic vinagerette. The result was a fresh healthy dish, packed with protein, light and delicious.

Domestic Diva's Pasta Salad with Yellowtail Tuna, Fresh Peas & Tarragon

1 cup fresh peas, blanched (frozen will work also)
1 can yellowfin or other high quality tuna packed in olive oil
1 tbsp tarragon
1 shallot, diced
3 cups penne or other pasta, cooked al dente
1 tsp balsamic vinegar
2 tbsp good olive oil
salt and pepper to taste


Combine the peas, tarragon, tuna, shallots and pasta. Drizzle with the balsamic and olive oil and toss. Season to taste with salt and pepper. Enjoy!


  1. I'm not a big fan of peas... I wonder if you could get good results by switching them out with edamame.

  2. Yes, edamame would be great!! Or any other veggies you want to play around with (asparagas, tomatoes, roasted peppers, etc.). Thanks for the feedback!

  3. Asparagus sounds great to me!