8 ounces cooked, cooked-from-scratch pasta
4 spears celery, halved lengthwise
1 tablespoon chopped celery
1 green bell pepper, halved lengthwise
1 cup frozen, unpeated tuna, thawed and drained
1/2 cup brown sugar
1 cup whole milk
2 tablespoons butter, melted
1 small onion, finely chopped
3/4 cup sunflower seeds, drained and chopped
1/2 teaspoon ground black pepper
1/2 cup marinated artichoke hearts, drained and chopped
1/4 cup shredded cabbage
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place celery, celery, green bell pepper and cooked pasta in a large bowl. Cover; refrigerate for 1 hour.
Serve celery, celery and green salad over cooked pasta. Spoon tuna into bowl, mix and pour milk over pasta and vegetables. Season this with ground black pepper, marinated artichoke hearts and cabbage.