In my mind, New York City and tuna are the perfect match. I have fond memories of visiting Manhattan's Frick Collection, heading off to a deli for a tuna fix, and eating lunch on the steps of a brownstone. I remember feeling so very alive and happy at that moment. Was it the tuna or was it New York? This simple recipe, written down exactly as I remember it, proves that it very well could have been the tuna.
Makes 2 servings
- ¾ cup (175 mL) small pasta shells, cooked according to package instructions
- one 6-oz (170-g) tin tuna, drained
- ½ cup (125 mL) fresh peas, lightly steamed
- ¹/³ cup (75 mL) diced red bell peppers
- 2-3 green onions, sliced
Dressing:
- 1 tbsp white wine vinegar
- 3 tbsp olive oil
- sea salt and freshly ground black pepper,to taste
- ¼ tsp each fresh tarragon, marjoram, and
- thyme or ¹/8 tsp dried
- 1 tbsp chopped fresh parsley
- Drain cooked pasta and rinse with cold water
- Place pasta, tuna, peas, peppers, and green onions in a bowl
- In a small jar, combine all dressing ingredients and shake well
- Pour over tuna mixture and toss to combine well
- This recipe tastes best after 1-2 hours in the refrigerator.
Tuna packed in brine was once a crucial part of Mediterranean trade. So much so that the fish was featured on the coins of ancient Carthage and of Cadiz in Spain.
