Tuesday, December 10, 2013

Tuna Pasta Salad

About one percent of tuna comes to the market to be sold fresh. The rest goes to the cannery; Did you know canned tuna is America's most popular fish? If you haven't yet tried fresh tuna, you're missing one of the best meals to come from the ocean.

Tuna dates back only to 1880 in print and is attributed as a Spanish American derivation of the English counterpart, tunny. Tuna has been fished from the warm, temperate parts of the Mediterranean Sea and the Pacific, Atlantic, and Indian Oceans since ancient times. As a member of the mackerel family, tuna naturally has a stronger, more robust flavor than whitefish.

Tuna are able to cruise up to 55 miles per hour, and they are constantly in motion. To keep this speed machine going, the tuna eats up to ten percent of its body weight daily. Depending on the variety, weights average from 10 pounds up to 600 pounds per fish. The majority of the commercial tuna harvest comes from California. The average consumption of tuna in America is 3.6 pounds per person, per year, most of which is canned.
Research Source: About


You can eat this warm, hot or room temperature. Cover and store in the refrigerator overnight. Wait till you taste it then!

Tuna Pasta Salad
Copyrighted 2013, Christine’s Pantry. All rights reserved.

1/4 cup finely chopped onions
1 tablespoon lemon juice
pinch of salt (1/8 teaspoon)
1/2 teaspoon garlic salt with parsley
black pepper, taste
1 teaspoon Italian seasoning
1 (5 oz.) can tuna fish, drained
1/4 cup mayonnaise, more or less, if desired
1cup elbow macaroni

In a large bowl, combine the onions, lemon juice and salt. Set aside.

Cook pasta according to package directions. Add salt to the pasta water.

Add garlic salt with parsley, black pepper, Italian seasoning and tuna fish to the bowl along with onions, and mix.

Stir in drained pasta, hot or cold, and toss to combine. Enjoy!


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