We still have one (hopefully two) more junk food recipes coming your way but to break up the artery clogging around here – lets make something on the healthy side.

Your butt will thank me.

Here we have a Tuna Pasta Salad that will get compliments no matter where you take it. People will think it’s chicken and give you there surprised face when you say – oh thank you, and it’s tuna!

You’ll Need:

# A box of pasta, you pick the kind
# Mayo
# Salt, pepper
# Tomatoes
# Can of tuna
# Minced garlic
# Red wine vinegar

Start by boiling some water (and kiss the gas stove for instant heat.)

Once it’s boiling add your pasta.

Give it a good stir so nothing settles on the bottom and get’s sticky.

Let boil to package instructions for al dante pasta.

While it’s doing that, slice up your tomato and dice it.

Open your can of tuna, drain it and set aside.

When pasta is ready, drain in sink and add to a bowl.

Refrain from stealing strainer from your mother.

Measure out up to 1 Cup Mayo (up to … you can start smaller if you’re not huge fans … we happen to be). Add it to the pasta.

Add one heaping teaspoon minced garlic.

The tuna.

The red wine vinegar – give it a couple shakes.

Salt and pepper to taste. More is more.

STIR IT SIR!

Add tomatoes.

Stir to combine.

Wrap or transfer to tupperware and chill overnight.

Chilling it is probably the most important step to this salad. The pasta will absorb all the flavors – mixing everything in a nice little taste heaven. The mayo will practically disappear – the tuna will bring out a nice flavor with the vinegar and everyone is happy. You must chill. Chill this one out.

You can add a little more pepper or salt depending on the flavor after it’s chilled … or some herbs. Really whatever floats your boat. Or you can serve it up.

Enjoy!

Recipe

1 box pasta
up to 1 C mayo
1/2 Tbs Red wine vinegar
1 can tuna (small or big, doesn’t matter)
Salt and pepper to taste
1 heaping tsp minced garlic
1 to 2 medium, ripe tomatoes, diced

Boil water for pasta, when boiling add pasta and cook to al dante; drain.

In a bowl combine mayo, red wine vinegar, garlic and salt and pepper; stir. Add to pasta, combine. Add tomatoes and stir to incorporate.

Wrap and store in fridge over night to chill.

Next day: Serve!