Revised 2016 Jan 31
2/3 cup carrot, 3/8" dice
2/3 cup peas frozen
1 cup tomato 3/8" dice
160 grams tuna, oil packed *
50 grams brie, rind removed
1/4 teaspoon laos
1/4 teaspoon sereh pouder
1 teaspoon roasted garlic
1/2 teaspoon fish sauce
4 tablespoons mayonnaise
Cook the carrots with the pasta until the pasta is done to your taste (I like mine very firm). Drain and rinse with cold water. Pour most of the oil from the tuna over the pasta and mix to keep from sticking together.
Add the peas and tomato.
In a small bowl soften the brie (microwave for 15 seconds) and thoroughly mix with the seasonings and 2 Tb of the mayonnaise. Mix in the tuna. Gently stir the tuna mixture into the pasta adding more mayonnaise as required.
Chill for at least 3/4 of an hour before serving.
* Do not use water or broth packed tuna. Splurge on a premium brand (I used the Italian brand allessia which is imported by Aurora)
Don't trust pasta cocking times!! Taste starting at about 75% of the listed time.
You may wish to add the carrots later in the process. I used fusilli which took 10 minutes so the carrots were quite soft (the way they are most appreciated here).
Social network sharing provided by