Absolute Best Tuna Pasta Salad

This is MY own unique tuna salad recipe, and you're gonna love it!!

Healthy, bright and addictive!

First things, first. You MUST use very high quality white tuna packed in olive oil. You will miss the point entirely if you cheap out on the most essential ingredient.

The abundance of veggies is another delicious key....

You will need---

• 16 oz. box of medium pasta shells

• 2 cans or jars of white tuna packed in extra virgin olive oil (Starkist Solid White Tuna packed in EVOO is good)

• 2 cups of English cucumber, sliced into quarters

• 2 cups of radishes, sliced very thin

• 2 cups of frozen sweet peas, thawed

• 1 cup of red onion, sliced thin or finely chopped

• 1 cup of green onion, sliced

• 1 cup of torn fresh basil

• 1 cup of chopped fresh cilantro

• 1/2 cup of good mayonnaise

• 1/2 cup of Brianna's Cilantro Lime dressing

• sea salt

• fresh cracked black pepper

• juice of half a lemon, the other half for lemon zest

Boil the pasta in a well salted water until tender. Drain then cool the pasta off a bit with cold water. Set aside.

In a bowl and using a fork, mix together the tuna ( do not drain it of the olive oil) and some of the dressing and mayo, salt and pepper. Set aside,.

Gently fold in ALL of the veggies and fresh herbs. Add the tuna, lemon juice and lemon zest, the rest of the mayo and dressing, salt and pepper to taste.

CHILL the pasta salad for at least a few hours, overnight is best.

Before serving, adjust the flavors to your liking and garnish with more fresh herbs.

This salad will keep well for up to two days, refrigerated, in an airtight container.

ENJOY! xx