Since I work from home some days, I do the European thing and eat a really big lunch (and no, I don't take a nap afterwards, but sometimes I really really want to.) I try to balance eating something very delicious with something balanced and not completely unhealthy, so this has become a quick go-to lunch recipe for me.





I don't like super mayo-heavy dressings, but if you just use oil and vinegar it's kind of boring. So the trick is to just put a little bit of mayo in as well as a bit of mustard- to make it a little creamy and tasty but not in a mayo-discernible way. You can add whatever you have around- it's good with avocado, or green onions, or even with things like leftover broccoli.

You can use any kind of pasta- bowties or corkscrews work well, but sometimes (as in the photo) I use a sprouted wheat pappardelle to give it more interest and heartiness.


Tuna & Pasta Salad
This makes enough for one person, but it's a pretty hearty serving.

Ingredients:

• about 2 handfuls dried pasta (any type)
  
• the little tiny can of tuna- white meat in water (the tiny ones are the ones that come in a 3-pack)
• chopped green onions and/or celery and/or shallots and/or avocadoes... etc.
  
• about a teaspoon of mayo
• splash of extra virgin olive oil
• splash of vinegar- can use any kind- I usually use white wine vinegar or champagne vinegar
• about 1/2 teaspoon whole grain dijon mustard
• salt and pepper
• parsley if desired
  

Method:

• Cook the pasta as directed. Drain and rinse well with cold water.
• Meanwhile, in a bowl, make a dressing by stirring together the mayo, oil, vinegar, mustard, and s&p. Adjust the seasoning. If it's too sour add more mayo or more oil.
• Add the tuna to the dressing and smash it up. Stir in whatever onions/vegetables you are adding.
• Add the pasta and mix well. Garnish with parsley if desired.