Some days I browse through cookbooks or recipe sites and decide what is for dinner based on what looks tasty at the moment. Other times, I look at what I have in my kitchen and ask myself “What can I make with that?” Tonight’s dinner was an effort to use a combination of things from the garden, the fridge, and the pantry. My garden has been hit or miss this summer…between the drought, the extreme heat, and an assortment of bugs and diseases, I am not bringing in too much but I had an okay harvest last weekend and had a few fresh ingredients I wanted to use up. Since I always have tuna in my pantry I thought I would try this pasta salad.
I usually prefer a creamy sauce for my pastas rather than an oil and vinegar based one but you could really do either for this recipe. Even straight Italian dressing would probably work just fine. I made sure to measure things so I could put together the right ratios for the recipe. I am notoriously bad about just throwing stuff in a bowl and seasoning randomly! I grabbed a few of my favorite ingredients out of the fridge for this pasta dish. I prefer to cut mayonnaise half and half with Greek yogurt to cut down the fat and give it a nice tangy flavor. Here are a few things I threw in (exact recipe below)
I chose to use an eco-friendly tuna for this recipe, but shredded chicken breast would probably work just as well. Finding eco-friendly tuna is not easy but I received some samples from Wild Planet Foods to try. I only find products like this at Whole Foods so far…Kroger and Publix tuna selection is pretty slim and their fresh seafood departments don’t say anything about sustainability! So, here is what I decided to throw together for dinner tonight. Keep in mind, I was flying by the seat of my pants on this one!
Garden Fresh Tuna Salad with Feta
- 1 pound pasta (cooked according to package directions, rinsed and chilled)
- 2 cans tuna
- 2 small cucumbers (peeled, seeded and diced)
- 2 medium tomatoes (seeded and chopped)
- ⅓ cup chopped onion
- ¼ cup plain Greek yogurt
- ¼ cup mayonnaise
- ⅓ cup Feta cheese
- 1 TBSP balsamic vinegar
- 1 tsp ground oregano
- salt and pepper to taste
- parsley (to garnish)
- In a small bowl, mix yogurt, mayonnaise, Feta, balsamic vinegar, and salt and pepper. Set aside
- Peel and dice all vegetables as described above.
- In a large bowl, crumble the tuna and add in pasta, veggies, and sauce from step one.
- Chill if desired
- Serve with a garnish of parsley
Disclaimer: In accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials.”: I received product samples to facilitate this recipe. I received no monetary compensation. All opinions expressed here are mine and mine alone.