This is delicious! I made this the other night and served it with zucchini salad, see below. I have made this recipe with both canned tuna and fresh and prefer the canned because of the way the flavors all meld together into one delicious yummy meal.
1 large carrot, shredded in food processor
Hunk of radicchio, shredded in food processor
3 ribs celery, chopped
1 red onion, chopped
Handful arugula, chopped
1 pound pasta
2-3 cans tuna fish, drained or fresh, grilled and cut into bite-sized pieces
1 cup mayo
½ cup wasabi mayo
Salt & pepper
1 can black olives, sliced
1 can hearts of palm, sliced (optional)
While pasta is cooking, prepare vegetables and tuna. Add both mayo’s. Drain pasta and cool with cold water. Combine and chill.
2 lb zucchini, sliced thinly lengthwise with slicer on food processor or on a mandolin
1 teaspoon salt
2 tablespoons olive oil
2 teaspons lemon zest
2 teaspons lemon juice
2 teaspons Dijon mustard
1 teaspon anchovy paste
Handful mint, chopped
Handful parsley, chopped
3 ounces frisee, cut in small pieces (optional)
1 small red onion, sliced thin
Sprinkle salt on zucchini and let sit in a colander 5 minutes. Rinse well with cold water. Gently place in kitchen towels and dry. Wisk together oil, lemon, anchovy paste, mustard and pepper. Combine with remaining ingredients.
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