Narrowing it down any further than these two is impossible.
|My amazing fiance who constantly makes me laugh and whom I love so, SO much.|
|My amazing, smart, giving mother. She is the kind of mother everyone should be fortunate enough to have.|
And... a recipe. Updated Tuna Salad (or as Rachel Ray titled it: Not-Your-Mama's Tuna Salad). I was hesitant. Her recipes are usually either hit or miss for me. I made a few changes, but this one was definitely a hit.
Graham and I were both wanting a lighter dinner tonight, since we both had late, heavy lunches (leftover chicken and dumplings for me and a HUGE roast beef sandwich with pepper jack for him). This was pretty good on it's on, but I did add a few things. I have an unnatural love for kalamata olives, and always eat them whenever I eat canned tuna. Since I added the olives, it also needed feta, so I sprinkled some feta in after I had taken a few bites. This was good though, and very easy.
- 1 tub/1 cup of Pesto (I used store bought)
- Juice of 1 lemon
- 12 ounce can of tuna packed in water; drained
- 1/2 cup of chopped & drained roasted red pepper
- 1/2 cup of grape tomatoes; halved
- 1/2 cup of chopped kalamata olives
- 1/4 cup of crumbled feta
- 1/2 pound of medium shell pasta
- Salt & Pepper to taste
- Place the pesto in the bottom of a large bowl. Mix in the lemon juice. Add the tuna and flake it with a fork.
- Add the roasted red peppers, tomatoes, olives & drained pasta and toss to coat.
- Sprinkle on feta and season to taste with salt & pepper.