Tuna and Corn Noodle Salad
Serves 4
Adapted from That Girl Cooks Healthy
1 pound pasta (fusilli, girandole, or gemelli work well)
2 tablespoons olive oil
1 medium onion, diced
4 cloves garlic, smashed and minced
½ cup cherry or Roma tomatoes, quartered
1 tablespoon tomato paste
2 teaspoon Dijon mustard
1½ tablespoon salt
1 tablespoon pepper
1 teaspoon fresh thyme (about 1-2 sprigs)
1 tablespoon seafood seasoning (such as Old Bay)
1-2 tablespoons water
2x 6 ounce cans of tuna (in water), drained
⅓ cup celery, finely chopped
¼ cup olives, finely chopped
1 cup frozen corn
Parsley, for garnish
Hot sauce, for garnish
Cook the noodles al dente according to its packaging. When done and drained, add it to a large mixing bowl. The noodles should be done while you’re working on the tuna sauce, which is ok because you want the noodles to cool a bit first.
While the noodles cook, heat a medium to large pan over medium heat. As the pan is heating up, add the olive oil. Once the oil is hot, add the onions and sauté until glassy, about 4-5 minutes.
Add the garlic, cherry tomatoes, and tomato paste and sauté until the tomatoes start to soften, about 4-5 minutes. Season everything with mustard, salt, pepper, thyme, and seafood seasoning. Mix everything together until well blended.
Add the water, 1 tablespoon at a time, to add a bit of liquid to the mixture to make it saucier. It doesn’t need to be overly saucy, so gauge the consistency after the first tablespoon.
Pour in the tuna. Break up the tuna chunks and work them into the onion and tomato mixture until the tuna is evenly dispersed and well coated in sauce. Taste everything and adjust seasoning to your preferences.
Pour the tuna mixture into the mixing bowl with the noodles and mix everything together well. Add the celery, olives, and corn and fold them into the noodle and tuna mixture until evenly dispersed.
When serving, garnish with parsley and hot sauce, if you prefer.
Enjoy!