So, do you remember that special day when I shared some very important news with you?

That day, I announced to the world that I was starting a new job. Did you ever wonder what it was?
{I’m sure it’s just been keeping you up at night}
All jokes aside, I’m now the editor for a site called MrFood.com. Have any of you heard of Mr. Food? I’m so curious to know. Before this job, I hadn’t. My aunt, an incredible woman and chef who I’ve spoken about here many times, certainly had – he’s one of her favorite chefs. My wonderful future mother-in-law, Meg, who I’ve also spoken about here many times, was also a huge fan. In a nutshell, Mr. Food is a nationally syndicated TV chef, all about “Quick & Easy” cooking. You may have seen his 90-second vignettes on your local news station. He’s also written over 50 cookbooks, and has released lots of branded products on QVC. I would say that Mr. Food is more of a “down-home” type of cook. No fancy, hard-to-find ingredients, no crazy-long recipes with way too many steps. Just good, old-fashioned family food.
Do I cook a lot of things that don’t fall into this category? Definitely. It’s no secret, however, that I appreciate good, simple food – perhaps more than anything else.
I’m proud to share this recipe with you, as it’s the first Mr. Food recipe I’ve made! And it was pure perfection. Art (Mr. Food, himself) actually gave me one of his very first cookbooks, and went through each and every recipe with me, marking up his favorites. This was the only recipe to be triple-market, so I figured it was a good place to start.
And I was correct. It’s everything you could want in a tuna pasta salad. Like Art suggested, I also recommend making a double-batch – it’s the perfect, easy-to-eat kind of food you’ll want to have on hand all summer long.
Tuna Twist
From Mr. Food
- 1/2 pound twist pasta {I used a whole wheat pasta}
- 2 cups mayonnaise {I used light, and maybe a bit less than 2 cups}
- 1/4 cup apple cider vinegar
- 1/4 teaspoon black pepper
- 1 (12-ounce) can tuna, drained and flaked
- 1 (10-ounce) package frozen peas, thawed
- 2 ribs celery, thinly sliced
- 1/2 small red onion, chopped
- 1/4 cup snipped fresh dill
Cook the pasta according to the package directions; drain, rinse, and drain again. In a large bowl, combine the mayonnaise, vinegar, and pepper; mix well. Add the pasta and remaining ingredients. Toss until well mixed; cover, and chill for at least 2 hours before serving.