Today I have a super ugly, unfancy, perfect and healthy asparagus tuna pasta salad for us! Well, I’ve been eating it for the last 3 days and will be finishing what’s left for dinner tonight, but you’re getting the recipe today.
I had completely forgotten how much I love tuna until I went to England and saw ‘tuna mayonnaise’ on every single cafe sandwich and jacket potato menu. After a few days I ended up ordering a massive ‘tuna mayonnaise’ and a simple English cheese+ butter sandwich to share with my mom one day when we were out for lunch and that did it. It reignited my love of tuna.
If there’s one thing England reminded me of, it’s that I really love completely unfancy food. Jacket potatoes and beans, tuna sandwiches, cheese with bread and butter and toasted tea cakes with coffee. So very simple, humble, cheap and deeply satisfying.
Since I’ve gotten back I think I’ve eaten tuna almost every single day in one form or another. The last 3 days and today will be in this asparagus tuna pasta salad. It’s creamy, tangy, filling and delicious. I use real mayo with tuna and in sandwiches because to be honest, anything else doesn’t usually cut it. In this case where we’re using quite a lot, I cut it down to 1/4 cup of mayo and 1/4 cup of skyr but you can also use greek yogurt. I wouldn’t recommend going all greek yogurt here because mayo really does make it perfect.
I added in lots of asparagus because I’m dying for spring things and because as much as I love the UK, they’re not exactly vegetable-forward and my body was really missing the veg. When I got home, I so desperately wanted aaallll the vegetables so this with a huge side of steamed broccoli and cauliflower has been exactly what my body wanted. Carbs+Protein+Fat+Fiber+Vitamins+Minerals. Perfection.
PS a lot of you seem to be really interested in seeing what I actually do eat in a day/what my days look like so I’m working on that now and will probably have a post for you later this week. I’m not surprised- I tend to find those types of posts really interesting on other blogs so it only makes sense you’d want it here, too. I don’t think I’m very interesting but it’s always kind of nice to get a glimpse in to other people’s lives!
For now, let’s just eat pasta salad, yes?
- 8oz dry whole grain penne pasta (or pasta of choice)
- 2 5oz cans of tuna, drained
- 2 C chopped asparagus
- 1 bunch of green onions, chopped
- 2 hard boiled eggs
- 1 TBSP whole grain mustard
- juice of ½ a lemon
- ¼ C real mayo
- ¼ C skyr or greek yogurt
- salt and pepper, to taste
- Cook pasta according to package directions for al dente. In the last 2 minutes of cooking, add the washed and chopped asparagus to the pot. Drain and rinse with cold water until the pasta and asparagus are cool.
- Chop the hard boiled eggs in to bite size pieces.
- In a large bowl, combine all the ingredients and mix well. Add salt and pepper to taste.
- Store in an air tight container in the fridge for up to 3 days.
I also drizzled more mustard on mine before eating but adjust that you your own taste. I just like mustard a lot.
This actually did 5 big servings for me with a big pile of steamed vegetables on the side but on it's own you're probably only going to get 3-4 servings.