Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Simply, Tuna Pasta Salad

Tuna Pasta Salad

We’ve been doing quite a bit of remodeling of our house with laying carpet and tile. After coming home from work and then spending time on the house we really don’t want anything too heavy for dinner, this dish is just perfect. It’s my Simply, Tuna Pasta Salad and it’s really easy to make.

In my pantry, I always have two types of tuna. The first one is only for really special occasions, and that’s my Italian tuna that’s packed in olive oil. I use this one for my Tuna Tapenade for entertaining. The other is tuna packed in spring water.

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Sweet Basil (2)

Colander-Style Spoon

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Tuna Pasta Salad


Prep Time: 10 minutes
Total Time: 10 minutes
Yields: 4 servings
Equipment: 6-quart saucepot, colander spoon, mesh sieve, large bowl, chef’s knife

3 11-ounce packages of light tuna, packed in spring water
1 1/4 cups of thawed frozen petite peas
3 stalks of celery, 1/4-inch dice
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
3/4 to 1 cup of good mayonnaise (adjust for creaminess)
1 pound of Ditalini (short tube-shaped pasta), cold water rinsed and drained
Fresh basil leaves for garnish

In a large bowl add tuna, thawed peas (still having a little chill left on them), chopped celery, Kosher salt, fresh ground black pepper, and mayonnaise.

Gently mix together not to break up the tuna too much but well enough that everything is totally coated with the mayo.

Finally, add the cooled pasta to the bowl, mix to combine. Garnish with a sprig of fresh basil.

Note: Add additional mayonnaise if you prefer the pasta salad creamier.

Tuna Tapenade

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Elizabeth’s Keepsakes


A dear friend of mine, Elizabeth Innis, has a one of a kind shop called Elizabeth’s Keepsakes in Rushville, Indiana. Not only is it a store with all kinds of collectibles it’s a deli as well.

Elizabeth takes such pride in her products, whether it’s the food she prepares fresh daily or the very unique items she sells in her shop. She has been able to maintain such great customer relations, since she opened her doors in 2000, and has proven itself to thrive with her return clientele.

Elizabeth’s Keepsakes” has a Facebook Page where you can get information about her store. I’m going to tease you with a few pictures.

Elizabeth has done an amazing job and should be very proud of her accomplishments as a small business owner in her community. Whenever visiting Rushville, Indiana this is a “must stop”, have a quick bite to eat and pick up a keepsake.Image


The state pie, or, sugar cream pie, which most recently known as the Hoosier Pie, is so delicious and is one of her specialties.









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