Pasta with canned tuna

This post ensures that I will never be mistaken for an epicure. This dish is a favorite from my childhood.  D doesn’t like canned tuna, but she’s out of town this week, so I had it for the first time in a long while. It is, in fact, as easy as it sounds, but much more delicious. Just take

1 can tuna fish
2 spoonfulls mayonaise
1 small carrot, chopped
1 small onion, chopped
1/2 lb cut pasta

mix the first 4 ingredients together, drain the pasta, dump some tuna on top, and enjoy. (This made one dinner for me; obviously not everyone will eat a full half-pound of pasta, though.)

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2 Responses to Pasta with canned tuna

  1. Toby says:

    Pfff. Just say you made the mayonnaise yourself and you’ll be king of the epicures.

    By the way, I think the first time I tried canned tuna (intentionally) in my life was in Budapest with you. It was one of the later “scary” foods I forced myself to try.

  2. JBL says:

    Wait, do I have to actually make the mayonnaise myself or can I just claim to have done so? Either way is still easier than going and catching and canning my own tuna, I guess.

    Speaking of mayonnaise, I was curious about this:
    Is eating as much egg as possible in a single sitting a goal of yours?

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