Tuna Caliente


* 1 (8 ounce) package uncooked pasta shells
* 3 (6 ounce) cans water packed tuna, drained and flaked
* 4 tablespoons chopped jalapeno peppers
* 1/4 cup diced red onion
* 1/3 cup diced celery
* 3/4 cup light mayonnaise
* 2 tablespoons light sour cream
* 1 tablespoon lemon zest
* 2 teaspoons country Dijon-style mustard
* 2 teaspoons fresh lemon juice
* salt and pepper to taste


1. Bring a large pot of lightly salted water to a boil. Add pasta shells and cook for 8 to 10 minutes or until al dente. Rinse under cold water until cool.

2. In a large bowl, gently mix the cooled pasta, tuna, jalapeno peppers, onion, and celery. In a separate bowl, mix the mayonnaise, sour cream, lemon zest, mustard, and lemon juice. Stir the dressing mixture into the pasta salad to evenly coat. Season with salt and pepper, and chill until ready to serve.

Tuna Pasta El Fresco


2 cans of tuna ~ drained & flaked
1/2 package of whole wheat pasta
1 cup frozen corn niblets
1 cup frozen sweet peas
1/4 cup walnut oil
1/2 to 1-1/2 cups Parmesan Cheese (to taste)


1.) Cook the pasta according to the package

2.) Open, Drain & then Flake the tuna (done best with a fork)

3.) In a microwave safe bowl place frozen peas & corn with a 1/4 cup of water, cover with a towel and then microwave until tender when squeezed (add salt & pepper to the top of the corn & peas before microwaving)

4.) Drain any excess liquid from the steamed veggies

5.) Combine first 5 ingredients in a bowl & toss thoroughly until all ingredients are coated with the walnut oil

6.) Add the Parmesan cheese 1/4 cup at a time & toss with the pasta mix, tasting after each mix until it suits your taste buds!

Tip: For a bit of extra kick dice in some Serrano chili's or even better 1/2 a container of Pico Di Gallo :)