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

Directions:

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!

3 comments:

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

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  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!

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