I was given a Costa Rica cookbook for my birthday this year and this was the first recipe I’ve tried, with some personal tweaks of course. It is a tuna pasta salad and uses my favorite shaped pasta, shells. I was surprised to see that the recipe didn’t call for much in the way of sauce except the mustard, so that’s where the improvising began. This is the Cheap Food Here version of the recipe:
INGREDIENTS (Serves 4)
1 8.8oz (250 grams) bag of mini shell pasta
1 standard sized can of premium chunk white tuna fish
1 cup baby peas
2 Tbl cilantro, finely chopped
2 cloves of garlic, minced
1/2 medium-sized onion, finely chopped
1 stalk of celery, finely chopped
Juice from 1/2 a lime
1 Tbl mustard
2 Tbl red wine vinegar
2 Tbl Olive Oil
Garlic salt and pepper to taste
1) Cook the pasta to al dente, according to package. Then rinse with cold water.
2) In a large bowl combine all remaining ingredients with the pasta and stir.
3) Serve on a bed of lettuce.
This pasta and tuna salad sounds delicious!
This is a recipe for everyone to have handy. Thanks from Santa Barbara. best, s
I remember this recipe in Costa Rica! It is common to find it on the “Casado Plate” as a side dish to rice, beans, a choice of type of meat or fish and salad. I am sure you must find that recipe in your book too! Another lovely classic is “Arroz con Pollo”… yum you are giving me nostalgia! Ciao, Eva
Yum! My dad loves anything Costa Rican. I’ll have to make it for him 🙂
You can make it with mayo too, if you prefer. I took it out and added the oil and red wine vinegar.
I have arroz con pollo in the fridge! We overcooked the veggies so i need to tweak the recipe before posting. But, be on the lookout! Thanks for the comments.
thanks for the comment. You can use mayo in the recipe, like the Ticos do, but i prefer a little oil and red wine vinegar.
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