Herbed Tuna, Pea & Pasta Salad

It's been more than a hot minute since I posted a recipe for a main dish salad. But like the old adage says 'some things are worth the wait'! And in all honesty, the timing of sharing this recipe (one you are destined to put on repeat) could not be more ideal. With warmer temperatures finally arriving, cravings for cold, scrumptiously satisfying salads seem to go into overdrive. And for those of you looking for a new way to combine your loves of albacore tuna and salad, this Herbed Tuna, Pea & Pasta Salad is one worthy of rewarding your patience. If there was ever a tuna salad worthy of an endless litany of accolades, this version would be the one.

This Herbed Tuna, Pea and Pasta Salad might just rank up there as one of the best tuna pasta salads you will ever have. What could more perfect than an incredibly delicious, refreshing salad made of freshly chopped herbs, peas, celery, red onion, and albacore tuna all mixed together with a great real mayonnaise? Sharing it with friends is my guess. 

With so many different things competing for our time and attention, who doesn't want a recipe for a salad that can be made early in the day or even the night before? Resting and chilling time is necessary for the flavors to fully develop.

There are many tuna pasta salads out there using a variety of pastas. But in my opinion, farfalle or bowtie pasta is the absolute BEST choice for this salad. Not only does it hold the dressing well, it is aesthetically one of the most pleasing pastas to ever grace a platter. When the time comes for you to make this salad, start with cooking the pasta as it needs some time to cool down before being mixed in with the other ingredients.

This particular combination of ingredients is destined to be a timeless classic. With a milder flavor and firmer texture white albacore tuna is the best choice for salads in general, but for this one in particular. Choose an albacore tuna packed in water not oil. After draining the tuna, use a fork to break up into chunks (do not mash the tuna) so when it's mixd together there will be some nice sized bites. Frozen peas, either briefly rinsed under hot water or briefly dipped in the pasta water, are the optimal choice. Canned peas are too mushy and fresh peas require some cooking time. 

The chopped fresh parsley, dill, and chives are the herb trifecta in this salad. Each bringing a different kind of savoriness to the salad. Celery and onions add both crunch and flavor. While I prefer the flavor minced red onions brings to the salad, you could also use shallots. And, last but not least, let's talk about mayonnaise, real mayonnaise. Hellman's is my go to in salads. In other parts of the country it's packaged under the name of Best Foods Mayonnaise. Duke's is another real mayonnaise option. Miracle Whip is not an option. Helpful Hint: The pasta will absorb some of the mayonnaise (especially if you make it the night before) and affect the salad's creaminess. You can solve that problem by adding in another 1/4 cup of mayonnaise when you get ready to serve it. Additionally, take the salad out of the refrigerator at least 15 minutes before you get ready to serve it for the optimal eating experience.

The salad ingredients are blended together in three stages. First, the mayonnaise, Kosher salt, pepper, and herbs are whisked together. Followed by mixing in the tuna, peas, celery and onions. Lastly, the cooked pasta gets folded in until it's well coated. How easy is all of that? 

The finished salad can be garnished with some additional minced dill and chopped chives. Sprigs of fresh parsley and halved sugar snap peas make for a beautiful, but optional finishing touch garnish. 

The recipe makes enough to serve at least eight. However, it can easily be halved if you have a small household. Or make the full recipe, package half of it up and deliver to a friend!

Not sure why it has taken me so long to be someone who gets overly excited about salads. But this exceptional salad has me shifting my allegiances. I wouldn't be surprised if this gorgeous, game-changing Herbed Tuna, Pea & Pasta Salad becomes one of your most favorite crowd pleasing dishes! Even those who normally wouldn't choose a salad as a main dish or aren't big fans of salads in general will be surprised at how filling, flavorful, and delicious it is! You even might be surprised at how quickly it disappears.

 

Recipe

Herbed Tuna, Pea & Pasta Salad

Serves at least 8

Ingredients

16 ounces (454g) Farfalle Pasta (highly recommend Rummo #85 Farfalle)

2 to 2 1/4 cups mayonnaise (begin with 2 cups, add more if you want it creamier)

1 cup (138g) diced celery (from about 4 stalks)

2/3 cup (85g) diced red onion (from about 1/2 of a large red onion)

3-4 Tablespoons freshly minced parsley

3-4 Tablespoons freshly minced chives

2 Tablespoons freshly minced dill

2 cups (330g) frozen green peas (rinsed in hot water or briefly dipped in the hot pasta water)

2 cans (5 ounce/142g sized) Albacore Wild Tuna, drained and broken into pieces (e.g., Wild Planet)

1 1/4 teaspoons Kosher salt

1/2 teaspoon white pepper (or can use black pepper)

Optional: Sugar Snap Peas and additional chopped herbs for garnish

Directions

1. Cook the farfalle according to package directions. Rinse, drain, and set aside to cool.

2. In a large bowl, whisk together the mayonnaise, parsley, chives, dill, Kosher salt and pepper until blended.

3. Add in the celery, red onion, green peas, and tuna. Mix to blend.

4. Add in the cooked pasta. Use a spatula to mix everything together.

5. Transfer the Herbed Tuna, Pea and Pasta Salad to a serving dish. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.

6. Take the salad out of the refrigerator at least 15 minutes before serving. Give it a good stir and add the additional 1/4 of mayonnaise, if needed. Garnish the salad with some chopped chives, minced dill, chopped parsley, and (optional) halved snap peas.

 

Notes: (1) This was the tuna I used in salad. It's packed in water, not oil. (2) This was the pasta from Rummo I used. (3) If you don't like red onions, use shallots. (4) Use only fresh, not dried herbs in this salad. 

Morton Arboretum, Lisle, IL (April 2023)

Whipped Goat Cheese w/ Honey Balsamic Fig Jam Crostini

Over the course of the next several weeks I will be heading back to two of my happy places. From ocean to mountain views, to exploring historic places, to spending time with friends, the anticipation of it all is keeping me awake at night. While my bucket list of places I would someday like to visit is long, the joy I feel when returning to beloved places is almost indescribable. Invariably there is always something new to discover or experience in the places feeling as intimately familiar to me as the town I live in. In spite of being one 'of those people' who likes trips with plans (always a plan a and plan b), my daily itineraries are still in development. Not because of procrastination, but because there are quite a few things I hope to squeeze in on these trips. If only the airline froze their rules sometime in 90's, I could bring a few bottles of my favorite wine and all of the ingredients for this Whipped Goat Cheese w/ Honey Balsamic Fig Jam Crostini. As this appetizer would make the perfect start to any trip, to any weekend, to any gathering.

If there was one new appetizer to add to your entertaining repertoire this year, it should be absolutely be this Whipped Goat Cheese w/ Honey Balsamic Fig Jam Crostini!

Not only is it easy to make, it's incredibly delicious. It's the kind of appetizer that can literally be whipped up in less than ten minutes. 

Chevre goat cheese has a bright, slightly tart, tangy flavor. When whipped with some extra virgin olive oil and drizzled with honey, the contrast of flavors is sublime. Whipping the goat cheese transforms it into the creamiest, dreamiest texture. Ideal for spreading on homemade crostini or crackers.

While the whipped chevre goat cheese topped with honey is scrumptious all on its' own, it's becomes epic when topped with a warm honey, an aged balsamic vinegar, fig jam mixture. Chopped praline pecans (or roasted pecans), flaky sea salt, and freshly chopped thyme leaves are the ideal finishing touches. 

When buying chevre goat cheese, fig jam and praline pecans, Trader Joe's is my go to place. No worries if you don't have one near you, because all of these ingredients are readily available at most grocery stores. If you can't find praline pecans, you have two options. You can make them (see notes) or you can simply roast pecan halves in your oven. The pecans add a nice bit of crunch to each bite. 

Homemade crostini can be made in the oven or on the grill. A baguette cut into 1/4" slices and brushed on both sides with olive oil is easily made either way. But again, if you don't have time to make your own crostini, serve the Whipped Goat Cheese w/ Honey Balsamic Fig Jam with some of your favorite crackers. Because when it comes to this appetizer, choose what brings you joy! 

The creamy whipped chevre goat cheese topped with honey balsamic fig jam slathered on a crostini is a combination of flavors and textures is pure bliss. And an appetizer destined to get you rave reviews from friends and family!

Recipe

Whipped Goat Cheese w/ Honey Balsamic Fig Jam Crostini

Ingredients

8.5 ounces (241g) chevre goat cheese, slightly softened

2 Tablespoons olive oil

1/4 teaspoon flaky sea salt

1/2 cup (139g) fig jam, spread, or preserves

2 Tablespoons of honey, divided

1 Tablespoon aged balsamic vinegar

1 Tablespoon freshly chopped thyme, plus a few sprigs for garnishing

1/4 cup (43g) praline pecans or toasted pecans, coarsely chopped

Flaky sea salt, for finishing

Crostini or crackers

Directions

1. In a small food processor, combine the goat cheese, olive oil, and flaky sea salt. Process until smooth and creamy.

2. Spread the whipped goat cheese on a 7" plate. Drizzle one tablespoon of honey over the top of the whipped cheese. Set aside.

3. In a small saucepan, add i the one tablespoon of honey, jam, and balsamic vinegar. Over low-medium heat, whisk the mixture until well blended and heated through (about 5 minutes)

4. Spoon the honey, balsamic, fig jam mixture over the top of the cheese.

5. Top with the chopped pecans, thyme and a light sprinkling of flaky sea salt.

6. Serve immediately with homemade crostini or crackers.

Notes: (1) If making your own praline pecans, use this recipe and omit the cinnamon. 

Cantigny Park, Wheaton, Il (April 2023)