Clearly I’ve lost my mind.
For the life of me… I just can’t make a batch of cookies come out of my oven.
That’s not a euphemism . If it were… it would be a gross one.
I hope you can bear with me through this savory time.
I dunno. I just need spinach…. and tuna is pretty nice… and while we’re sitting around talking about nice things, I’d also really like a beer, nap and a fashionable pantsuit.
I’ve been such a regular in the grocery store produce section this week that the produce dude has started to flirt with me.
At least… I think that’s what he’s trying to do. I usually flash a shy smile and rush off to the butter section where I can be left alone.
Except… wait! Just two days ago some dude was trying to chat me up about butter (yea, right) while I was standing there spacing out. I space out a lot in the grocery store.
Maybe the egg section is safer for me. Maybe I should stop wearing lip gloss at the grocery store. Maybe I should wear more pantsuits.
Tuna Pasta Salad with Spinach and Radishes
makes four small servings
2 cups lightly packed spinach leaves
1/2 cup slices radishes
1/3 cup sliced green onions
1/3 cup sliced pickles (I used cornichones)
1 can tuna in water, drained
1 cup sliced sugar snap peas (you could also use blanched green beans or asparagus)
1 1/2 cup whole wheat elbow pasta, cooked
1/3 cup mayonnaise
1 heaping teaspoon whole grain mustard
2 teaspoons red wine vinegar
1/2 teaspoon fresh ground black pepper
In a small bowl, whisk together mayonnaise, mustard, vinegar and black pepper. Set aside.
Cook up pasta, drain and rinse in cool water. Chop radishes, green onions, pickles and snap peas. Drain and crumble tuna.
This is totally easy, right?
Toss together the pasta, tuna, vegetables and sauce. Taste and add salt if necessary. This recipe is also delicious with small chunks of cheddar cheese.
When ready to serve, toss the spinach into the pasta salad and enjoy…. do it.