A few weeks ago I found cans of tuna for practically the lowest price ever -- 66 cents each -- and grabbed a stack for future nearly-instant lunch endeavours. You know, like this one. Mixed with pasta and an assortment of garden veg, it was delicious, yet incredibly cheap. Definitely a win all around.

For veg, I looked at what was left of the garden. I know I'm not the only one who still has a windowsill full of slowly ripening green (and orangish, and actually red in some cases) tomatoes. This sounded like an excellent way to eat one. With a handful of the last beans -- a mix of plain green bush beans and scarlet runners -- I had a good mix of vegetables to spike my salad.

And why not serve the whole shebang on a bed of salad greens? Who doesn't like a little salad on salad action? You have to love the texture contrast of chewy tuna and pasta with super crispy, crunchy romaine. Even a soft butter lettuce would be great here, though. It just depends on what you have in the crisper.

In fact, practically any element of this salad can be switched out for something else. Butter lettuce is not the only option -- so are hard-boiled eggs, roasted beets, grated carrots, handfuls of sprouts, tiny broccoli florets, chickpeas, white beans, rice or quinoa, and as many or as few herbs as you happen to have on hand. Use what you have and make what you love.


Spicy tuna pasta salad with green beans, tomato, and romaine

chunky pasta of your choice
1 can tuna
1 clove garlic
the tail end of a bunch of cilantro or parsley
handful of green beans (cooked or raw; mine were raw)
1 small to medium tomato
olive oil, touch of vinegar, dijon or brown mustard
salt & pepper
sriracha sauce if you like it hot
romaine lettuce or your choice of greens, washed & dried

Start by putting on a pot of salted water and cooking your pasta. While it's cooking, prep the rest of your salad ingredients.

Drain your tuna and deposit it into a mixing bowl. Mince your garlic and herbs finely, slice your green beans into pieces (bite-sized if cooked, and very thin if raw), and dice your tomato; add all of these to the bowl. If you want to add any other vegetables, beans, eggs, herbs, etc., cut them up and add them too.

Dress your salad with a few glugs of olive oil. Season with vinegar, mustard, salt, pepper, and sriracha sauce to taste. When your pasta is done, drain it and add it to the bowl. Mix, taste, and correct the seasonings.

To serve, scatter a few handfuls of chopped romaine over your plate. Top with as much tuna pasta salad as you like. Garnish with some extra cilantro or a grind of pepper. Voila!

Everyone loves salad with even more salad on top.

What easy lunches and dinners are you making this fall?