Throughout the year I create variations on tonight’s menu, something I call a “tuna noodle toss.” It always includes tuna and pasta but those are the only “rules.” Sometimes I use fresh grilled tuna, sometimes good-quality canned; often the pasta is dried, and on other occasions (such as tonight), it’s freshly-made. This is another one of those meals where I simply pull out the ingredients I have on hand and start to think about combinations of flavors that might work well together: tiny French green beans…tomatoes…peppers. After the pasta is made, which can be done in advance, this is easy and quick to pull together. It’s almost like a warm or room temperature pasta salad and to my mind is a one-dish meal.

Yesterday I made a blueberry-lemon pound cake which turned out quite well, so that will be dessert.

Grilled onions and peppers, tossed with tuna, blanched haricots verts, chopped fresh tomatoes, housemade dill tagliatelle, and lemon vinaigrette
Yeast roll

Blueberry-lemon pound cake with vanilla ice cream

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