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Recipe from: Kelly
This was something I made up when my husband cooked way too much angel hair pasta one evening! The flavors married well. Try it with farfalle or rotini pasta. Bon appetit!
6 ounces angel hair pasta
1 ½ tablespoons fresh lemon juice
¾ teaspoon Dijon mustard
1 tablespoon mayonnaise
salt and pepper to taste
6 tablespoons olive oil
9 ounce can solid white tuna packed in water, drained
2 teaspoons capers, drained
Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
In a large bowl, whisk together lemon juice, mustard, and mayonnaise. Season with salt and pepper to taste. Slowly whisk in olive oil. Add tuna, separating into thick chunks. Add capers, and stir to combine. Pour pasta into tuna mixture, and stir gently to combine. Cover, and refrigerate.