Tuna Piccata Pasta Salad

Side Dish

"Piccata" in the traditional sense means lemon, parsley and butter. These are conspicuously absent in this recipe, but it still tastes "piccata". Takes 10 minutes to prepare, 10 minutes to cook, and 30 minutes in the refrigerator. Start-to-finish: 50 minutes.

Ingredients/Shopping List
• 6 ounces angel hair pasta
• 2 teaspoons capers, drained
• ¾ teaspoon Dijon mustard
• 1 ½ tablespoons fresh lemon juice
• 1 tablespoon mayonnaise salt and pepper to taste
• 6 tablespoons olive oil
• 1 (9 ounce) can solid white tuna packed in water, drained

Directions

Boil a pot of lightly salted water. Add pasta. Cook 8 minutes (until al dente), drain, rinse, and reserve.

Whisk together lemon juice, mustard, and mayonnaise. Add salt & pepper to taste then slowly whisk in olive oil.

Add tuna, add capers, then stir. Tuna should remain somewhat chunky, so don't over-stir.

Pour pasta into tuna mixture, stir gently, cover and refrigerate at least 30 minutes before serving.