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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.