Recipe shared by Nicci Meadow, CSA Work-for-Sharer


1-2 cans tuna
2 stalks celery
1-2 garlic scapes
2 carrots 
3 scallions
2 big Tablespoons of mayonnaise, regular or vegan
1/2 box pasta (wheat, white, rice, etc. penne, elbows, bowties, etc. but not spaghetti)
1/2 bag frozen peas
Capers/pickles/pepperoncini/ fresh peppers
Salt & pepper, to taste
Fresh basil or parsley, chopped (optional garnish)


Make a half box of pasta per box directions. Drain pasta and let it cool in colander.

Drain water/oil from tuna. Put tuna in a bigish bowl and mash it up. Use 1-2 cans depending on your preference. Dice the celery, garlic scapes, scallions, carrots and add to the tuna bowl. Add 1/2 bag frozen peas. Add mayo. Mix it all up.

Add capers or chopped pickles, pepperoncinis or fresh peppers to your taste. Add salt and pepper to taste. Add the pasta and mix it all up. Taste. If it’s too dry or you just want more mayo, your choice- add more one teaspoon at a time and mix. Let it chill for a bit so the flavors come together.