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 ~

Broccoli Salad

This weather is disgusting.

When you wake up it’s already 80 degrees out, and by noon it’s 90. It just doesn’t feel right turning on the oven to cook. So it’s good to have a bunch of no-cook, cold, fresh salad recipes in your recipe box.

Salsa and tabouli are both great for this purpose, and this recipe is another good one.

Broccoli Salad

You need to make this a day ahead to give the broccoli time to marinate and soften. I didn’t realize this when I was making the recipe, so I blanched it as a shortcut. I recommend following the directions though :)

On a side note, did you know that sometimes pignoli nuts can cause you to have a bitter taste in your mouth for days? Yeah, I didn’t either until it happened to me. It’s not ALL pignoli nuts, but apparently some are affected.

I  also don’ t know if it only affects some people (since Nate didn’t seem to notice it) or if I’m just hyper aware of tastes, but it was disgusting. All food tasted bad/bitter until it wore off several days later. It probably didn’t help that I continued to eat this for 3 days until I realized that the pignoli nuts were the cause. Don’t let that this stop you from making this recipe, and I hope I haven’t in any way affected your love of these tasty little seeds.

On another note, I worked on more wedding crafts this weekend! I have to say they came out super cute…here’s a sneak peak.

I also had my wedding hair trial appointment today. I don’t know what I want to do! I hate making decisions.

Nate is pretty set on having me wear my hair down, and since he hasn’t asked for much I feel like I should honor his request. i know I want it off my face though, so maybe some sort of half up, half down thing? I think I want some loose waves.

The hairdresser showed me a few options. I defintely don’t want anything complex…I’m a simple girl.

Broccoli Salad


Cold Broccoli Salad

From mom’s recipe box (original source unknown)

Print this recipe!

Serves 6

1 head broccoli, cut in 1″ pieces
1/2 cup sliced black olives
4 thin-sliced radishes
1/4 cup pignoli nuts
1/2 cup olive oil
3 Tbsp wine vinegar
1 clove garlic, crushed
1/2 tsp salt
1/4 tsp pepper
1/2 cup feta cheese, crumbled
tomato wedges for garnish

Soak broccoli in salted water for 10-15 min. Drain.

Add olives, nuts.

Combine oil, vinegar, and seasonings to make dressing.

Marinate broccoli for five or more hours, chilled.

Add rest of ingredients before serving.