I don’t get very many comments left on my blog. To those of you who do leave them occasionally, a thank you is in order. But when I read other people’s blogs, and write a comment there, some people have 30-80 comments on each one. Some of the comments don’t say a whole lot (like “looks good,” or “great photo,” or perhaps the most common . . . “can’t wait to make this.” But I get the feeling that those people aren’t really going to make the recipe, whatever it is. They’re just saying something nice.
Some people, I assume, are scared to leave comments – they’re not very savvy about blogging, and want to protect their anonymity. Comments left here on my blog go nowhere but here on my blog. No one tracks them, sells email addresses or anything like that. It’s just little-old-me. And you can leave a comment without your name appearing, although your email address is required to submit a comment. But it doesn’t get published with the comment. Lots of people have screen names they use like “cookiebaker,” “grillerman,” “sadiesmom,” etc. That’s fine. Some bloggers and commenters use their real names, others don’t. I guess it’s up to you. I do approve/screen all the comments, so I won’t get any crackpot messages. Spam is something you don’t see on my blog – I get somewhere between 60-100 a day left on various posts on my blog. Fortunately some free software called akismet runs in the blog background and captures those, which I delete every few days. I don’t even look at them anymore, just do a global delete.
So all that rhetoric is a preface to say that last week I was absolutely thrilled to receive a comment from Joanne Weir. She’d read my write-up about one of her recipes (stewed eggplant & tomatoes) from one of her cookbooks. Although I’ve attended numerous cooking classes with her, she doesn’t know me at all. Her classes were always very full, and I was just another face in the crowds. I’d drive miles and miles to go to a Joanne Weir cooking class, if she’d ever have any here in Southern California. She lives in San Francisco, and you can see her PBS TV series (filmed in her own kitchen) if you hunt for it in the listings. She has her own website – and does offer culinary tours in Italy and France, but they’re very pricey. Two or three of my friends and I keep up with anything-Joanne-Weir. We tell one another if we’ve made another Joanne recipe from one of her books (I don’t own her newest book Tequila).
So, I was very presumptuous and sent her a private email. Thanked her for leaving a comment, told her I was a huge fan of hers, owned most of her cookbooks, and that my all-time favorite recipe of hers (and expected her to laugh) is Sicilian Tuna Salad. I also asked about her fiancé (she’s recently engaged). I follow her own blog too. She was kind enough to respond back, and said “Sicilian Tuna Salad?” What cookbook of mine is that from, she asked? Well, it’s not in any of her cookbooks that I can find. But it was at one of her classes. Or perhaps it was one of the Sur la Table’s group recipe classes – where the staff combed through and demonstrated their favorites from all the cooking classes that year from various chefs. But the recipe was credited to Joanne. Unless the folks at Sur la Table made a mistake. Well, it’s still a favorite anyway.
I do have some other favorite Joanne Weir recipes – some of them I haven’t posted here on my blog – note to self – make the warm chocolate cinnamon and coffee tart sometime soon. Also the white peach belllinis. Check out the fiery Feta & pita bread appetizer. Maybe the escarole salad too. Nevertheless, it’s still the tuna pasta salad that trumps them all. It’s just so simple, really. I decided to fix the salad, because I haven’t made it in a long time. I posted about it in 2007, but I’m going to repeat it here since I know I have new readers who likely haven’t read through my ancient posts.
If you like tuna and pasta, but don’t like the usual mayonnaise-based gunk that goes on it, you’ll enjoy this salad. It’s full of herbs (basil, cilantro and Italian parsley) and a bit of capers too. And lemon juice. All those kinds of things that make it Sicilian. It’s a relatively dry pasta salad, so if you prefer a wetter one, add some more olive oil just before serving it. I make it with pennette (little penne) as my first choice of pasta.
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Sicilian Tuna Salad
Recipe: Joanne Weir, author and instructor
Servings: 4
COOK’S NOTES: Buy the oil-packed tuna, since the flavor is significantly better. The salad is really good and can be made up ahead. It keeps for 4-5 days with little or no deterioration. It is a fairly dry pasta salad – you can add more oil if you want to. If it’s summer and you can find good tomatoes, they are a wonderful addition to the top of the salad or on the plate with it.You can use different pasta if you would prefer.
6 ounces tuna in oil — drained
1 1/2 teaspoons salt
1/2 pound penne pasta [preferably pennette – baby penne]
2 tablespoons lemon juice — must be fresh
2 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground black pepper
2 teaspoons capers — rinsed and drained
1/4 cup Italian parsley — chopped
1/4 cup fresh basil — chopped
1/4 cup fresh cilantro — chopped
1. Drain the tuna as much as possible. Place tuna in a large bowl and using a fork break it into flakes. Set aside.
2. Bring a large pot of water to a boil. Add a teaspoon of salt, then add the penne, stir well, and cook ONLY until pasta is “al dente,” firm to the tooth. This will be about 10-12 minutes depending on the brand. Drain well.
3. Meanwhile, into the bowl add the lemon juice, olive oil, remaining salt, and the pepper. Then add the hot, drained pasta and stir well.
4. Add the capers, parsley, basil, and cilantro and mix gently. Taste and adjust for seasonings. Cover and refrigerate for at least an hour before serving.
5. Transfer the salad to a serving bowl or divide amount individual plates. It is better if it is served at near room temperature. Garnish with additional Italian parsley sprigs or basil leaves.
Per Serving: 359 Calories; 11g Fat (28.4% calories from fat); 20g Protein; 44g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 970mg Sodium.
A year ago: Apple Buttermilk Scone Round

Joanne Weir?
said on May 28th, 2009:
OK now you get a big KISS! You’re the best!
Thanks, Joanne! . . . carolyn T