Cold Tuna Pasta Salad Recipe

How many of you enjoy eating tuna? We enjoy tuna and eat it once a week. With that said, I’m very particular on the type’s and brand’s of tuna that I purchase and feed to my family.

** This recipe and foodie feature is in partnership with Safe Catch. Please read full disclosure at the bottom of this post.

Just last week the FDA issued new recommendations for women and children about how much and what types of seafood they should be eating on a weekly basis. But critics worry that the new guide could do more harm than good, creating confusion about what types of fish are low in mercury. For example, the guide is broken into three groups ­ Best Choices, Good Choices and Choices to Avoid and tuna is listed in all three categories. Yellow fin tuna is categorized as a Good Choice and Big Eye tuna as a Choice to Avoid, but both of these varieties of tuna are sold as Ahi tuna in restaurants and stores.

For me and my family, we purchase and use Safe Catch tuna. Why you might ask? Because it has the LOWEST mercury of any brand. That’s right, the LOWEST!!!  You can find it in your local grocery store in the canned tuna section. You can visit Safe Catch tuna’s website to learn more about it.

Cold Tuna Pasta Salad Recipe

2 cups uncooked pasta
1 stalk of celery, finely chopped
1 to 2 carrots, finely shredded
4 Tbsp. finely chopped onion
1 can Safe Catch Tuna
2 cups low-fat mayonnaise
1 Tbsp. granulated sugar
salt & ground black pepper to taste
fresh dill, finely chopped
* optional: 2 hardboiled eggs, sliced

Measure out 2 cups of uncooked pasta. Cook the pasta until “almost done” and then drain water. Put it into a colander and rinse under cold water to cool it down. Once it’s cooled, proceed with the rest of the recipe directions.

In a large mixing bowl combine together the cooled & cooked pasta with the rest of the ingredients. Hand stir after each addition as you go along. You may want to adjust the ingredients to your own personal taste-buds. Once everything is mixed together, cover the bowl and refrigerate for at least 3 hours before serving.

Variation: If I have black or green olives on-hand, I’ll slice some of those up and toss into the salad which adds color.

Disclosure: This post is in partnership with Safe Catch. Shelly received complimentary products from the company to help create and to use in this recipe feature. No monetary compensation was received.