Welcome back to the 18-Minute Egg with an open-minded student dish that can be served hot or cold. Comforting spaghetti is mixed with canned tuna, canned corn, and a few condiments you already have in the fridge to quickly give you a meal at the end of a long day or for your bagged lunch the next day. It has a weight and richness reminiscent of pasta carbonara, alfredo, or traditional pasta salad, but in actuality it is not nearly as heavy or dairy-soaked. The key to making this dish make you feel good afterwards is to not eat too much of it and to eat it with a big, leafy salad.
In a different light: this is my lower-cal take on Mama June’s tuna noodle casserole. Or: I hate macaroni salad, but this improved version is lighter and not as creepy-looking.
Quick Tuna and Corn Pasta – Hot or Cold
Time: 20 min
(assuming your stove doesn’t need all day to boil water)
- 350-400 g spaghetti, broken into approximately thirds
(Regular or whole-grain pasta will both work.)
- 3 x 85 g cans of tuna, drained
- 340 ml (1 can) canned corn
- 3 Tbsp mayonnaise
- 2 Tbsp your favourite mustard
- 1 tsp dried tarragon
- 3-4 green onions, sliced thinly
- 1 pinch cayenne pepper
- 1/2 Tbsp + a little more of half-decent olive oil
- freshly cracked black pepper, to taste
- salt, to taste
- Bring a big pot of water to a boil. Cook spaghetti according to instructions to al dente.
- Meanwhile, in a bowl, mix tuna, corn, mayonnaise, mustard, tarragon, green onions, and cayenne pepper together until they are about uniformly distributed.
- When the spaghetti has finished cooking, drain it then return it to the pot in which it was boiled.
- Stir the tuna mixture into the spaghetti.
- The pasta may be a little dry, so at 1/2 Tbsp or more of olive oil.
- Add pepper and salt, to taste. Frankly, I don’t think this needs more salt than what is already apparent in the canned ingredients and condiments.
- Serve hot with a green salad on the side. Or, serve cold for lunch with salad on top of it.