- Can of tuna
- Veggies (celery and green bell pepper this time)
- Chicken seasoning
I happen to LOVE mayo with tuna. Sort of like a tuna-noodle casserole, but no milk. Anyhow, I was cooking the pasta, and about halfway through (5 minutes) I tossed in a chopped celery stalk and half a chopped bell pepper. Could be more, but I was experimenting and didn’t want to overwhelm the dish. Turned out that these veggies work just fine.
Finish cooking (5 more minutes, until the pasta turns white), then dump the stuff into a colander and strain. Dump the food into a bowl, mix in the tuna and add some chicken seasoning. The stuff I was using was about 5 years old. I opened the jar, smelled it, and I thought it would taste good. I’m not sure what spices it has, except that it does have some salt, black pepper, garlic powder, etc.
Rule about tuna: They call tuna the “chicken of the sea”, and in fact that’s a brand of tuna. Well, when you make a dish using tuna you can use the veggies and spices you’d use with chicken! That’s why I used the celery, bell pepper, and the chicken seasoning.
This dish doesn’t look like much, but there’s tuna, pasta, and veggies in there. Note that I took a bunch of long spaghetti when dry and broke each strand into 5 pieces.