Chilled Penne with Tuna and Japanese Mushrooms

Name: Chilled Penne with Tuna and Japanese Mushrooms
Yield: serves 4
Ingredients: 1/2 cup stemmed and halved enoki mushrooms; 1 cup shimeji mushrooms, ends trimmed; 2 tablespoons kosher salt; 12 ounces dried penne; 1/3 cup mayonnaise; 1 1/2 teaspoons Dijon mustard; 1 1/2 teaspoons lemon juice; 1/8 teaspoon pepper; 3/4 teaspoon sugar; 1 (6-ounce) can of tuna packed in oil, drained, oil reserved; 1 stalk celery, peeled and thinly sliced on a 1-inch-long angle; 1/4 cup thinly sliced red onion (1/2-inch pieces); 1/4 cup packed arugula; 1 teaspoon minced chives

December 9, 2011

This is my wife, Kathy, and my “S.O.S.” dish—the one we rely on when we have to whip up something fast and elegant with minimal cooking. You can prepare this recipe in about 20 minutes, but you won’t skimp on taste: with mushrooms, Dijon, tuna, and chives, there are layers of wonderful flavor here, and the richness of the dish complements the cold pasta.

Recipe notes

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