Asian Tuna Pasta

This is light, quick and yummy when you need a no-fuss meal from the pantry.

We like this cold or room temperature as a pasta salad, but would be good warm too.

Whisk together:

1 Tbsp. light oil, such as canola

1 Tbsp. light vinegar, such as rice, apple cider, or white wine

1 tsp. soy sauce

optional: 1/2 tsp. sesame oil and/or mirin

Taste and adjust if you wish (e.g. add a wee splash of vinegar if you want it tangier)

Toss with:

1/4 lb. thin spaghetti-style pasta -or other pasta you have on hand- cooked and drained

1 can tuna, drained and flaked

optional: 1/2-1 c. sauteed or raw veggies such as ribbon-cut greens, slivered bell pepper, carrots, radishes

Optional garnish ideas: thinly sliced green onion, toasted sesame seeds (they'll brown in a dry, stovetop skillet in just a couple of minutes).

Recipe created or adapted by Liz Talley, Urban Graze

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