Tuna Pasta Salad
Ingredients:
For the Mayonnaise:
2 eggs
2 Tablespoons Dijon mustard
2 Tablespoons white wine vinegar
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoons fresh ground black pepper
1/8 teaspoon smoked paprika (just a pinch)
1/4 teaspoon garlic powder
1/4 teaspoon dried tarragon
2 Tablespoons lemon juice
2 cups Safflower, sunflower, grapeseed, or other light vegetable oil
For the Salad:
1 can (12 oz.) Albacore tuna in water, drained
1 lb. pasta (small shells) cooked and cooled
1/4 cup finely diced red onion
1/4 cup red, green, and yellow bell peppers
1/2 cup diced celery
optional, to taste: halved cherry tomatoes, chopped artichoke hearts, peas
2 eggs
2 Tablespoons Dijon mustard
2 Tablespoons white wine vinegar
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoons fresh ground black pepper
1/8 teaspoon smoked paprika (just a pinch)
1/4 teaspoon garlic powder
1/4 teaspoon dried tarragon
2 Tablespoons lemon juice
2 cups Safflower, sunflower, grapeseed, or other light vegetable oil
For the Salad:
1 can (12 oz.) Albacore tuna in water, drained
1 lb. pasta (small shells) cooked and cooled
1/4 cup finely diced red onion
1/4 cup red, green, and yellow bell peppers
1/2 cup diced celery
optional, to taste: halved cherry tomatoes, chopped artichoke hearts, peas
Directions:
Put the eggs in the bowl of your food processor. Process for 20 seconds, Add the mustard, vinegar and spices. Process for an additional 20 seconds. Scrape the sides of the food processor bowl, and slowly add the oil, a few drops at a time until about a quarter of the oil has been added.
When the mixture begins to thicken and emulsify, add the rest of the oil slowly, in a thin stream. When all the oil has been added, scrape down the sides of the bowl, add lemon juice, and process an additional ten seconds. Adjust seasoning to taste.
In a large bowl, combine the pasta, tuna, and veggies with mayonnaise to desired consistency. Refrigerate for at least two hours before serving.
When the mixture begins to thicken and emulsify, add the rest of the oil slowly, in a thin stream. When all the oil has been added, scrape down the sides of the bowl, add lemon juice, and process an additional ten seconds. Adjust seasoning to taste.
In a large bowl, combine the pasta, tuna, and veggies with mayonnaise to desired consistency. Refrigerate for at least two hours before serving.
Notes:
The pasta will absorb a lot of the mayo, so add more than you think you need. Eat it all within five days, or just in one sitting if you are so inclined, you absolute glutton.