Thursday, July 23, 2009


Tuna noodle bowl (recipe in the comments)

Hot tea
I can't believe we haven't blogged this! This is one of our oldest and most amazing recipes. Its easy to make, truly a one dish meal, and super yummy. I think we make this all the time, but apparently not that often since it hasn't made it onto Ten dinners? yet. Regardless, it's an awesome dish, universally well liked, and very easy to make. This also makes exceptional leftovers. We love this and many people have borrowed this recipe.

Prep Notes
Difficulty: Easy
Chopping: Carrots, snow peas, red peppers
Time: 30 minutes
Make ahead: This is awesome leftover and perfect for taking to parties/pot lucks or just for lunch the next day.

J: "Yet another oldie, but goodie."
M: "Everyone likes tuna noodle bowl."

1 comment:

J said...

Tuna Noodle Bowl – Real Simple
Serves 6

1 lb farfalle
2 carrots, thinly sliced (we use the mandolin)
1 cup sugar, snap, or snow peas, trimmed
2 6 oz. cans tuna, drained
1 red pepper, thinly sliced (we use the mandolin)
2 T olive oil
6 T red wine vinegar
4 garlic cloves, minced
1 t dried thyme
Salt and pepper to taste
1 T capers, drained
Parmesan, for grating

Cook pasta until almost done, about 13 minutes. Add the carrots and peas to the pasta pot and cook until the pasta is done, about 2 more minutes.

While the pasta is cooking flake the tuna in a large bowl. Toss with pepper slices.

Combine oil, vinegar, garlic, thyme, and salt and pepper in a small jar. Shake well.

Mix pasta mixture and tuna mixture together. Drizzle dressing over top and add capers. Toss well. Taste for seasonings. Serve sprinkled with Parmesan.