Laura Rennie

what in the what?

Laura R.Comment
Last night I mixed tuna with a small amount of tomato paste, salt and pepper, paprika, minced garlic, garlic powder, onion powder and cayenne pepper. I tossed it with shell pasta that had been coated with a tiny amount of olive oil, and I topped the dish with parmesan cheese. I had NO idea what I was doing - I wasn't following any recipe (though I remembered a friend making a tuna/tomato paste/shell pasta and corn dish). The first couple of bites were "hmmm.... okay.... hmmm..." and then it become something I couldn't stop eating. It's good cold, it's good hot. How this is possible, I do not know.