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Last week we shared our love for our latest discovery – Soy n’ Sesame Tuna! One way we used it was topping a light pasta dish that is a little more high brow than we usually serve.

This ain’t your mama’s tuna noodle casserole!

It’s easy to toss together, super customizable, and our little four year old loved it! He even dared try the “new olives”, though he didn’t like the capers. I am so proud of him and his adventurous eating habits !

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Light Tuna Pasta

Dinner, Fish, Fish, Italian, Meals for a Crowd, Pasta, Seafood, Splurge

Ingredients

2 lbs wheat angle hair noodles, prepared*
Olive oil, to taste
2 lbs Soy n’ Sesame Tuna, flaked
1 lb symphony cherry tomatoes, diced
Manzanilla olives, sliced, to taste
Capers, to taste

Instructions

Toss prepared pasta and olive oil in a large mixing bowl, coating to taste.
Top pasta with flaked tuna, cherry tomatoes, olives, and capers.
Can be served hot or cold.

Notes

*For a more pasta salad feel, use a shorter form of pasta.

What is your favorite way to use tuna? Let us know in the comments below!

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

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Hey all! This week’s post doesn’t contain any pictures. We ate this stew so fast we didn’t get a chance to snag a pic!

Seriously, it is so good! We LOVE oysters in this house, but living where we do we don’t get them very often. Here they cost an arm and a leg and are canned. Though there’s nothing wrong with canned, you can’t beat fresh oysters.

We stock up on fresh seafood when we visit family in Oregon and freeze most of it for use during the next year. These oysters were the last of the ones from our last trip (yay for another trip in a few weeks!), and boy was it worth it to use them!

With soup season finally being here, this soup goes together fast and easy and is great paired with some fresh bread!

Creamy Oyster Stew

Comfort Foods, Dinner, Meals for a Crowd, Seafood, Soup, Splurge, Uncategorized

Ingredients

1 pint oysters in their liquid
2 1/2 tablespoons butter
1/2 sweet onion, minced
1 stalk of celery, minced
1 cup heavy cream
2 cups whole milk
1/2 tsp dried thyme
salt and pepper to taste
Garnishes (see below)

Instructions

Prepare the Oysters

Set a colander over a small bowl. Add the oysters into the colander, allowing the liquid to flow into the bowl.
Place a fine mesh sieve over another bowl and pass the liquid through it, filtering out sand, grit, and small pieces of broken shell from the liquid. Discard solids and set liquid aside for later.

Make the stew

In a stock pot, melt the butter over medium heat. Add the minced onion and celery, stirring, for 2-3 minutes or until the vegetables are softened and translucent.
Turn the heat down to medium low. Add the oyster liquid, milk, cream, and thyme. Heat slowly, stirring occasionally, until the broth just reaches a simmer. Do not boil! Taste the broth and adjust the seasoning, adding salt and pepper to taste.
Add the oysters to the broth and simmer for 2-3 minutes. The oysters are done once the edges start to curl.
Serve hot with desired garnishes.

Notes

We didn’t garnish ours, but some garnishes we would suggest would be celery leaves, Old Bay seasoning, a dash of hot sauce, and/or slivers of butter.

Do you love oysters as much as we do?! Let us know in the comments if you want more oyster recipes!