Man, was it good! After scarfing up every last crumb on his plate, David said, and I quote " I think this is the best pie I've ever eaten in my life!" High praise, indeed! (His mom was a terrific pie maker and great all-around country cook)'
Wow! How's that for an endorsement?
And if you're looking for a tuna salad to eat before the Mango Tango Pie, I have a very easy one for you today.
One of the first ingredients, besides chocolate, that I remember playing with was tuna fish. I have vivid memories of making tuna fish sandwiches with my brother and discovering the key to a spectacular tuna sandwich -- lemon juice.
This is a salad that I make a lot. It's very versatile, so don't be afraid to add more of an ingredient or to omit one altogether. In the interest of getting away from using so much mayonnaise (a must for a great tuna sandwich), I have used an olive oil and lemon mixture. If you're one of those people who simply must have mayo, it works very well with that, too.
In a weird moment, I once added chunks of pineapple, and while that seems odd to me, I have to admit that if I have a pineapple on hand, I still cut a slice or two into bite-sized chunks and add it to the salad. It's a nice sweet surprise.
Fun pasta shapes work best here. I used fusilli, but I also like little shells that catch the other ingredients.
Tuna Pasta Salad
8 ounces dried pasta
1 can tuna (if you love tuna, use 2 cans)
1 10-ounce bag frozen peas
1/2 cup red, yellow, and/or orange peppers
1/4 cup olive oil
salt and pepper to taste
Cook pasta according to package. Place in a large bowl, add the tuna with the liquid and break up. Add the frozen peas. (You don't even have to cook them! The heat from the pasta will thaw them.) Chop the onion and the peppers and add. Mix.
Use a fork or mini-whisk to blend the juice of 1/2 to 3/4 of the lemon with olive oil. Add salt and pepper. Pour over the salad and toss. Adjust salt, pepper, and lemon juice as needed.