Tuna Pea Pasta Salad
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 (16 ounce) package pasta | |
| 4 cups peas, frozen | Thaw |
| 3 cups canned tuna | |
| ¼ cup olive oil | |
| 1/4 cup sliced unsalted almonds | Toasted |
| 2 teaspoons parsley flakes | |
| 2/3 cup lemon juice | |
| 1/2 teaspoon grated lemon zest | (optional) |
| 1 clove garlic | Washed, peeled and minced |
| 1/4 cup red onion | Washed, peeled and finely chopped |
| 1 teaspoon salt | |
| 1 pinch ground black pepper | |
| 2 Tablespoons capers | (optional) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. | |
| 2 | In a large bowl, combine the olive oil, parsley flakes, lemon juice, lemon zest, garlic salt and peppers. Whisk to combine. | |
| 3 | Add pasta, tuna, red onion and peas. Toss to coat. Refrigerate for 1 hour. Top with almonds just before serving. |
Posted in Seafood Dinner Recipes
