This is an old Marshall Field’s recipe that I have changed (I reduced the amounts of celery, peas, salt and pepper); which is classic deli comfort food in a buttermilk dressing. This is a good way to use tuna fish and get some vegetables and carbs in your diet.
Pasta Tuna Salad
- 1 lb. rotini pasta (or a pasta of your choice)
- 2 (12 oz.) cans tuna packed in water, drained
- 3/4 cup celery, diced
- 1/2 cup red onion, minced
- 6 to 8 oz. frozen peas, thawed and drained (I like the petite pois that Birds Eye sells)
- 2 tbsp. sugar
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1-1/2 cups low-fat buttermilk (see note below)
- 1/2 cup light mayonnaise
- fresh cherry tomatoes would be a nice addition
Cook pasta according to package directions. Drain and rinse with cold water.
I double the sauce ingredients sugar through mayonnaise but use 3 tbsp. sugar, 1 tsp. salt, 1 tsp. pepper, 3 cups buttermilk (2 cups buttermilk and 1 cup 2% works good) and 1 cup mayonnaise. My family preferred this pasta salad not so dry so add the extra sauce as needed.
In a large bowl, combine the pasta, tuna, celery, onion and peas and toss well. In a separate bowl, whisk together the sugar, salt, pepper, buttermilk and mayonnaise. Pour the dressing over the salad and toss to coat thoroughly. Cover and refrigerate for up to 3 days.
Recipe by cookingwithauntjuju.com
Comment: To make your own buttermilk; for each cup of buttermilk, you can use 1 tbsp. white wine vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes.
