Alternatives for use in tuna
Add boiled eggs
Add relish or pickles
Substitute pasta for spiraled zucchini noodles or carrots
When was tuna first canned and sold in the United States?
The first canned tuna came out in 1904. California canner, Albert P. Halfhil- previously a sardine man, was the one who realized that when tuna is steamed it turns an appealing white color and has a pleasantly mild flavor. Perhaps even back then, Americans generally preferred fish that did not taste too “fishy.”
How do you keep tuna pasta moist?
Your tuna pasta salad will keep well in the fridge for a 3-4 days as long as it's properly stored in an airtight container. You can add a little mayo or balsamic vinegar ( healthy option) to moisten if it gets a little dry, as the pasta will soak up some of the dressing
Do you have to rinse your pasta?
No, there's no need to wash pasta, and really, it's best not to. It's good that the water gets cloudy from the pasta starch. If it has enough starch in it, it'll leave the surface of the noodles a bit stickier, making sauce adhere better. You can also use some of the pasta water in your sauce.
Pasta with Tuna& Arugula
While heating pasta water, prep other ingredients.
Use canned tuna in water for this recipe, but be sure to drain it, and soak it in half a cup of B&V Tuscan Herb extra virgin olive oil for an hour.
12 ounces Pasta by Marella Linguine
1/4 cup B&V Tuscan Herb extra virgin olive oil
2 cloves garlic, minced
1/8 teaspoon Salt Sisters Mediterranean Rub & Seasoning
2 6-ounce cans tuna packed in olive oil, drained
Salt Sisters Sea Salt
5 to 8 ounces baby arugula
Cook pasta: Bring a large pot of salted water (1 Tbsp salt for every 2 quarts of water) to a rolling boil. Add the pasta, return to a rolling boil, and boil uncovered until the pasta is al dente, cooked, but still a little firm to the bite.
Cook garlic, in Salt Sisters Mediterranean seasoning and olive oil; add tuna, salt:
While the pasta is cooking, heat the olive oil in a large skillet on medium-low heat. Add the garlic and spices, cook until garlic is fragrant. Add tuna. Shred it into fine flakes with a fork. Season with salt. Keep warm over low heat.
Set aside a cup of pasta water: Just before the pasta is ready, set aside 1 cup of boiling water. You'll need this to add back to the pasta dish to keep it from getting too dry.
Combine pasta with tuna mixture, arugula, and some pasta water: Drain the pasta and depending on the size of your pan, either add it to the skillet with the tuna, or return the pasta to the pasta pot and add the tuna mixture to the pasta.
Add the arugula and use tongs to toss together with the pasta and tuna. Add some of the hot reserved pasta water to help loosen the pasta. The arugula will wilt as you toss the pasta and tuna with it. Add more pasta water as needed.