2 cups of dry pasta
1 can of tuna
2 stems of celery (I like to throw the leaves in too) - diced
1/4 small red onion or a couple green onions - diced
1/4 red pepper, hot pepper rings or a tomato - diced
1/4 cup of vegetable oil (whatever you have)
dash of salt
1 tbsp of vinegar (I use rice wine)
1 tbsp soy sauce
1 tbsp worchester sauce
1 tbsp curry powder
1 tsp sugar
Cook the pasta al dente.
While the pasta is cooking, cut up your vegies.
Stir all the sauce ingredients up in a measuring cup.
Toss veggies, tuna and pasta together, pour sauce over top, stir and let sit (if you can wait). Tastes best if you leave it an hour or overnight.