When I don’t know what to make for dinner, I turn to tuna. My fishy little friend in the can always knows just what to do. If it’s cold outside, it becomes a warming casserole. If it’s too hot outside to turn the oven on, it becomes a tasty sandwich. It’s never out of style, it’s always affordable and one can makes a meal. Thank you, tuna!
This deep into August, I favor salads for dinner. They’re cooling and easy (unless you find chopping vegetables tedious, which is fair enough). They involve dirtying a bare minimum of dishes so you can spend less time at the sink and more time soaking up that gorgeous summer evening light. There are no pans to scrub and no casserole dishes to scour. There’s just you, tuna, a few simple salad fixings and one big bowl. What could be easier? Not making dinner at all? Well, yes, that’s also a viable option. You do you.
Sometimes I want a heartier, more substantial tuna salad, and that’s why God gave us pasta. There’s something really quite delightful about a chilled pasta salad. It has the same stick-to-your-ribs power as a hot pasta dish yet it feels lighter, breezier, a bit devil-may-care. You feel like you’re breaking an unspoken rule: Pasta is often eaten warm, but here you are, throwing caution to the wind and eating it at 40 degrees like a true maverick.
My mom’s tuna pasta salads always followed the same formula: tuna, macaroni, celery, sweet pickle relish, hard-boiled eggs and mayonnaise. My own tuna pasta salads, however, are far more spontaneous and rely on whatever happens to be in my fridge and pantry. I think the only real requirements of a chilled tuna pasta salad are that it’s cold and contains tuna and pasta. Everything else is up to your imagination: fresh or preserved vegetables, cheese, hard-boiled eggs, fresh or dried herbs. Any bite-size pasta is right: penne, rigatoni, rotini, farfalle, orecchiette, shells, cavatappi, macaroni, fusilli. (Don’t you love those Italian names?) Dressing can be tangy or creamy. Tuna can be canned in water or oil or if you want to go all gourmet you could use a grilled or broiled tuna filet.