Caprese Macaroni Tuna Salad
Servings
4Serving size
about 2 cupsThis recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator. It is better to add the basil just before serving if you know you will have leftovers.
Ingredients
| 4 quart Water |
| 8 ounce Whole Wheat Elbows (or gluten-free pasta) |
| 2 can Canned no-salt added tuna fish in water (drained) |
| 4 Medium stalk Celery, raw (diced) |
| 4 ounce Fresh mozzarella (cut into 1/4 inch dice) |
| 4 ounce Grape or cherry tomatoes (halved lengthwise) |
| 2 Tbsp., drained Capers |
| 1/4 tsp. Salt |
| 2 Tbsp. Olive oil |
| 2 Tbsp. White wine vinegar |
| 1 to taste Black pepper |
| 10 leaves Fresh basil (chiffonade) |
Instructions
When the water boils add the pasta and cook for about 12 to 15 minutes until done.
Drain and rinse. Shake out the excess water.
Place the pasta in a large mixing bowl and add the tuna, toss well
Put in the refrigerator to chill.
When chilled add the celery, mozzarella, tomatoes, capers, salt, pepper and basil.
Fold together gently.
Chill well before serving.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Tomato, mozzarella and basil with olive oil is a classic complement to the pasta and tuna. This recipe hits all the right notes.
One great way to create great macaroni salad with tuna is to add the tuna when the pasta is still warm – then chill the pasta before adding the other ingredients. That way the tuna will help coat the pasta and it won’t stick together when you chill it.