Tuesday, July 22, 2008

Tuna and Pasta Salad with Tahini Dressing

I often wind up with leftover pasta and struggle to find ways to use it. This recipe is a great way to use it with stuff you probably have around the house, and doesn't involve heating up the kitchen at all. If your noodles are stiff from being in the fridge, microwave them for a minute or run them under hot water before adding the dressing. I recommend using chunky-shaped noodles, but if you use spaghetti I would chop it up a bit first. If you don't have a green pepper, you could use celery or broccoli middles or any crunchy veg.

Juice of 1 lime or lemon
2 Tbsp. tahini
1-2 cloves garlic
~1/4 c. olive oil
2 1/2 tsp. salt
1 tsp. white pepper
pinch cayenne (optional)

2 -3 c. cooked pasta
1 can tuna, drained and in pieces
1 green pepper, diced
1/2 onion, diced
chopped fresh parsley (optional but recommended)

In a food processor or blender, blend together the lime juice, garlic, tahini, and seasonings (make sure the garlic is pulverized well). Drizzle in the olive oil until it looks like a good consistency and quantity for the amount of noodles you have. Mix the dressing with the noodles, tuna, vegetables, and parsley. Go relax and eat this in the shade. Have an iced tea and take the afternoon off.

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