Pasta Salad with Tuna

This is one of my mom's recipes that always shows up at our family barbecues. I don't know why I love it so, but I do and I haven't had it in a while (Tuna + Chris = divorce). So when the craving for it hit on Sunday I threw together a batch. And, of course, that afternoon Chris is sticking his head in and out of the fridge rummaging for something to eat and he pulls out the pasta salad. I should have just let him have at it but having purposefully tricked him into eating shrimp once before I have made a solemn promise never to do it again. So when I hear the saran wrap being drawn back away from the bowl I sing out a small warning:

theeeeres tunaaaaa in iiiiiiit...

I'm pretty sure he cursed.

Hey, its not my fault he's so picky.

Anyway, I made a few changes to the recipe to make it a little more "healthy".

Here is what you will need:

2 cups dry pasta, cooked (I used piccolini farfalle)

1 can albacore chunk white tuna (in water)
3 heaping Tbsp. onion, minced
2 stalks celery, minced
1 Tbsp fresh chopped dill
1 Tbsp lemon juice
1 Tbsp light mayo
1 Tbsp fat free sour cream
4-5 whole green olives, sliced
Salt and pepper to taste
a few slices of hard boiled egg to garnish-- optional.

So the rest is pretty self explanatory: Drain the tuna, I also rinse mine and drain again. Use a fork to shred the tuna in a large mixing bowl. Then add the remaining ingredients and mix together.

As you can see mine is sans egg. I like it with the hard boiled egg I was just saving my eggs for a savory crostata that turned into "The tomato and feta crostata fiasco." But more on that later...

Add a few healthy dashes of Texas Pete and sweet Georgia Brown, that's good!

Hope you like! Enjoy!