This is not your mother’s pasta salad. There are toasted almonds, Jarlsberg cheese two kinds of sesame oils, toasted onions. It really is a hodgepodge of different cultures and flavors. And yet mixed together they become a spicy delicious pasta salad that can be served at any meal or potluck. You might not even realize it has tuna in it. I’ve been making this tuna pasta salad for many years and is always a crowd pleaser. It’s zippy, crunchy, and very savory.
A few things I’ve learned about making this Tuna pasta salad. The first is that you need to really toast the almonds and onions to bring out their flavor. Any of the Swiss family of cheeses work but Jarlsberg has this subtle nutty flavor that balances well with the almonds. Also this pasta needs to chill for several hours to get all the flavors to blend. And the pasta will absorb some of the dressing. Try to only use white tuna for this recipe, light tuna has a stronger flavor and will dominate, which is not my intention. I find this salad very addicting.
- 1 lb tube pasta macaroni, ziti, penne, cellentani
- 1 cup slivered almonds
- 1 tablespoon butter
- 1 cup diced yellow or Vidalia onion
- 1 cup cubed Jarlsberg
- 1 cup sliced green onion 3 - 4
- 2 5 oz cans white tuna drained
- 1 cup greek yogurt or sour cream
- 1 cup mayonnaise
- 1 tablespoon toasted sesame oil
- 1 tablespoon hot chili sesame oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
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Fill a large pot with cold water and bring to a boil over high heat. When the water comes to a boil salt the water generously. Cook the pasta according to the directions.
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At the same time, toast the almonds in a dry large skillet or fry pan over medium heat. Continue to stir or toss until nicely browned, about 4 to 5 minutes. Remove the toasted almonds to a plate or bowl. Melt the butter in the fry pan and cook the diced onions until browned. Remove and add to the almonds
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When the pasta is cooked drain well and rinse with cold water to stop the cooking process.
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Make sure the pasta, onions and almonds are all at room temperature.
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In a large bowl combine the tuna, yogurt, mayonnaise, toasted and hot chili sesame oils, as well as the salt and pepper.
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Add all the other ingredients including the cooked and well-drained pasta and the onion almond mixture.
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Mix well and refrigerate for several hours or overnight.
Any comments? Please feel free to let me know. If you try this I’d love to hear from you.
