I have a taste for seafood these days and it all began with the tuna stuffed portobellos. Yesterday, armed with leftover canned tuna, I made a tuna salad pasta. I know, it neither sounds enticing nor is it that pretty in the picture, but it was worth a try and something I’d make again.
I only used a few ingredients because I try to adhere to my holy trinity of lunch cooking: quick, tasty, and filling. I think the wine really cut down a lot of the ‘fishiness’. The celery added a nice crunch to each semi-mushy and firm bite of the creamy tuna with pasta. Yummy!
I thought I made just enough pasta for me, but I was so full after eating half of what I made…leaving me with more leftovers.

While we’re on the subject of Leftovers, I was checking mails and my numerous RSS reads this morning, and found someone participating in the Project Foodie site’s “Leftover Tuesdays” project:
Leftover Tuesdays is a great blogging event that recycles leftovers into wonderful and amazing new dishes.
Coincidence? Hah. I love the concept. I was raised with the Asian waste-not thinking. When it comes to food, we grew up being told: Finish your food. You are lucky to be eating and enjoying delicious meals…Don’t throw that away, shame on you…Think about the less fortunate! You’d be surprised at how many lives a dish can have. Haha.
Back to the pasta…here’s the recipe:
Tuna Salad Pasta
[Good for one serving]
Ingredients
- 1/2 C solid tuna in olive oil, slightly drained
- 2-inch celery stalk, sliced [will I be known as the 2-inch celery girl??]
- 2 tbsp. heavy cream
- 2 tbsp. white wine
- 1 tsp. lemon juice
- pepper
- fusili/corkscrew pasta enough for one [You can easily use this 'sauce' for two servings, if you want to go light on the tuna per serving. I prefer lots of tuna.]
Procedure
1. Boil water for your pasta before doing anything else. Thinly slice the short celery stick.
2. In medium-low heat, cook the (already cooked…heh) tuna and celery, with added pepper. Saute for a couple of minutes.
3. Add wine and let it reduce to half its original volume.
4. Stir in your cream. Add a little more pepper if you wish. Wait for it to simmer.
5. Squeeze your lemon juice and give it a quick stir.
6. Toss your pasta in with the mix. Take it out of the heat and serve.




great recipe! i can’t wait to try my tuna pasta with white wine.
My favorite kind of Salad is none other Potato Salad. it really taste yummy.-;: