Light Lemony Tuna Pasta with Fennel, Capers, and Olives ~

I was recently sent some Ocean Naturals canned tuna to try. I rarely eat canned tuna because I just plain forget it exists, so I was so glad that this reminded me how great it is. 

Canned tuna contains high-quality protein and Omega 3 fatty acids. Tuna, especially canned tuna, is a convenient and versatile way for you to add fish to your family’s diet.

Light Lemony Tuna Pasta with Fennel, Capers, and Olives ~

But I’m sure you guys know all that, right? What I didn’t know was that tuna is often over-harvested and some species are more endangered than others. Ocean Naturals guarantees that all of their “responsibly-caught” tuna is harvested:

  • From target species populations that are healthy and abundant and are currently being harvested at a level that promotes the stocks’ longevity
  • Using catch-methods that limit ecosystem impacts
  • In regions where the fishery is managed by regulatory bodies that help sustain the long-term productivity of all impacted species

Light Lemony Tuna Pasta with Fennel, Capers, and Olives ~

Nate has made me really think about our impact on the ecosystem in general, so it made me really happy to know that some companies are doing their part to preserve it and limit their impact on it. 

Lately I’ve also become overly concerned with what I put in my body, and hate that everything seems to contain something that’s unhealthy either from the packaging or the food itself. For example, it scares me that those plastic water bottles I drink from daily could be leaching chemicals into the water. Well, Ocean Naturals  tuna doesn’t have anything added- it’s simply premium tuna with a dash of salt, packed in either olive oil or water. No fillers, additives, or preservatives. It’s nice to know that some foods don’t have anything artificial added!

Light Lemony Tuna Pasta with Fennel, Capers, and Olives ~

Anyway, since I got sent this tuna, I didn’t want to just make a boring old tuna salad. Nate has been training for the NY marathon (it’s this weekend!) so every Friday is pasta day to fuel his long weekend runs. I decided to make a pasta that incorporated the tuna. It’s kind of based on the flavors of a sandwich he loves at ‘WichCraft Sandwiches.

**I was given these products free of charge, but all opinions are my own. I would never post about a product I didn’t love and plan to use again.

Light Lemony Tuna Pasta with Fennel, Capers, and Olives ~

Mayo-Free Potato Salad with Vinegar ~

I was reading Cooking Light magazine the other day and there was a picture of this potato salad but not a whole recipe. It was a question and answer section and it kind of told you approximately what to do to make the salad. The picture, however, looked amazing.

Nate loves potatoes and has been begging me to make him a potato recipe for some time now, so I knew this was the one. We both love sour things so this recipe’s vinegar, dijon mustard and capers were a perfect match for our taste buds. I just made the recipe up as I went, adding what I thought the photo showed.

Mayo-Free Potato Salad with Vinegar ~

The recipe mentions an interesting technique for the dressing. By mashing up some of the potato and mixing it with the dressing ingredients, you get a creamy, highly seasoned dressed that coats the potatoes and really stays in place.

This dressing also, unfortunately, makes for a less than gorgeous appearance-hence the reason there are only two photos. But you’ll have to trust me that it tastes THAT good.

Nate and I ate this alongside our dinner for several days, and we found that it only gets better as it sits, because the onions and potatoes really absorb all the dressing. We fought each other for the last serving.

I can’t wait to make this again!

Mayo-free Potato Salad with Onions and Capers

adapted from Cooking Light

Print this recipe!

makes a lot (sorry, I have no way how to estimate this, but it filled my large mixing bowl, but prob 8 servings)

3 lb. bag red-skinned potatoes, washed and cut into bite-sized pieces.
1/4 cup white vinegar plus 2 Tbsp for boiling, divided
1 medium red onion, cut into quarters and then into 1/2 thick slices
2 Tbsp balsamic vinegar
3 celery stalks, thinly sliced
3 Tbsp capers
1/2 cup parsley, chopped
1/3-1/2 cup olive oil plus 1 Tbsp, divided
3 Tbsp dijon mustard
salt and pepper to taste.

Place the cut potatoes in a large pot and cover with cold water. Add a couple Tablespoons of white vinegar and 1/2 tsp salt. Bring to a boil, and cook for 5-10 minutes or until a fork can pierce them but they’re not falling apart (I took a potato out, cut it and tasted it to really tell). Drain potatoes and rinse with cold water to cool them down and stop cooking.

While potatoes are cooking heat 1 Tbsp olive oil in a medium saute pan. When it gets hot, add the onion. Cook several minutes then add the balsamic. Continue cooking, stirring so balsamic doesn’t burn, until onions are cooked but still hold their shape. Remove to a large bowl.

Take a heaping cup of cooked potato, put in a small bowl and mash well. Whisk in the olive oil, 1/4 cup vinegar and dijon mustard.

Add rest of the potatoes to the bowl with the onions. Add the celery, capers, parsley. Dump in the dressing and thoroughly combine. Serve at room temperature or cold. It’s even better the next day after the flavors have really absorbed into the potatoes!

Pasta Salad with Feta, Broccoli, Capers, and Chickpeas ~

Before I share my recipe with you today, I have a couple cute things to show you.

First, since I know you all wanted to see- Here’s a picture of our house!


Totally adorable, right? It definitely needs a new coat of paint, among other things. And I can’t wait to get my hands on the front yard for some pretty landscaping. I’ve never gotten to do that before so I’m so excited! Now I just have to figure out what we should do.

I’ll share more pics once we actually close on the house in a few months.

Being Elephant Eats, the second cute thing I want to show you is this video Nate sent me of a baby elephant’s first time in the ocean. All I can say is O.M.G. If our apartment weren’t so tiny, I’d be getting one of these as a pet:

And as for this meal, it’s a rare one that Nate actually helped pick out. You see, we have this routine every day where, before I leave work, I ask him what he’s in the mood for, and every day he says “I don’t know.”

I don’t know if most food bloggers are good about coming up with stuff, but I’m not. I absolutely hate trying to decide what to make for dinner. I have a million recipes pinned to my Pinterest boards, but when it’s actually time to choose something, nothing looks good.

Pasta Salad with Broccoli, Feta, Capers,and Chickpeas 2 ~

But on this particular day, without my even asking what he wanted for dinner, Nate actually told me he was in the mood for a cold pasta salad (it was really hot out!). I wasn’t one to deny the man his craving, when he was actually giving me dinner ideas, so I looked up some pasta salad recipes using feta since I already had it in my fridge.

Pasta Salad with Broccoli, Feta, Capers,and Chickpeas 2 ~

I came across this one that has all our favorite things in it and it sounded delicious. I doubled it, swapped blanched broccoli for the zucchini, and adjusted the quantities of the ingredients slightly and it was SO good. It helped that I was completely famished at dinner time.

Nate said he really liked it too, so this one’s a winner! Plus it was fairly quick to make. It will definitely be going into our usual rotation.

Pasta Salad with Broccoli, Feta, Capers and Chickpeas

Adapted from Cinnamon Spice and Everything Nice

Print this recipe!

Serves 6-8 as an entree

16 ounces pasta- I used medium shells
1 bunch of broccoli crowns, coarsely chopped
1/3 cup extra virgin olive oil
4 Tbsp red wine vinegar
1 Tbsp Dijon mustard
1 cup feta cheese, crumbled
12 oz roasted red pepper, cut in small strips
2 cans (14 oz) chickpeas, drained
3 fl oz. capers, drained
1/3 cup fresh basil, chopped
salt and pepper

Boil water and put pasta in. 2 min before the pasta is al dente, throw the broccoli in with it. Drain pasta/broccoli and rinse in cold water to stop cooking and cool down the pasta.

In a large bowl, whisk vinegar and dijon. Whisk in olive oil.

Add pasta/broccoli, feta, peppers, chickpeas, capers and basil. Toss well and season to taste with salt/pepper. Serve room temperature or cold.