claire freehafer

ingredients

• 8 ounces pasta: shells or bowties (farfalle)
• 3 green onions (or ¼ teaspoon onion powder)
• ¼ cup minced red onion
• 2 5-ounce cans tuna
• ½ cup mayonnaise
• ¼ cup sour cream
• 1 ½ tablespoons white wine vinegar
• ½ teaspoon dried dill

instructions

1. start a pot of salted water to a boil. boil the pasta until it is just al dente. start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. drain the pasta, then rinse with cold water.

2. meanwhile, thinly slice the green onions. mince the red onion. drain the tuna and flake it with a fork. place them in a large bowl with the mayonnaise, sour cream, white vinegar, dill, and salt.

3. once the pasta is cooked, add it to the bowl and mix. taste and adjust flavors if desired, adding black pepper as necessary. serve immediately. store leftovers refrigerated for up to 3 days: before eating, allow to come to room temperature. you may want to add a swirl of mayo or sour cream and a pinch of salt to refresh the texture and flavor.