Lemony Tuna Pasta Salad

My neighbor showed up one June afternoon with a bowl of cold pasta flecked with green and gold, insisting I try it before heading to the park. One bite and I understood why she'd walked three doors down in the heat. The lemon hit first, sharp and clean, then the tuna and herbs folded in like a quiet hum. I asked for the recipe on the spot, and she laughed, saying it was just what she threw together when the kitchen felt too hot to cook properly.

I made this for a small birthday gathering on my patio last summer, doubling the batch and serving it in a wide wooden bowl. People kept coming back, and by the end of the night, someone had scraped the sides clean with a piece of bread. A friend asked if I'd used fresh tuna, and I admitted it was canned. She seemed surprised, then relieved, like it made the whole thing more possible for her own week ahead.

Ingredients

• Short pasta (fusilli, penne, or bowties): The ridges and curves catch the lemon and oil, making every bite satisfying instead of slippery.
• Salt for boiling water: This is your only chance to season the pasta from the inside, so don't skip it.
• Frozen peas: They cook in the same pot during the last two minutes, saving you a step and a dish.
• Canned tuna in olive oil: The oil adds richness, and flaking it by hand gives you control over the texture.
• Red onion: Diced small, it adds a slight bite without overpowering the lemon.
• Fresh parsley: It brings a grassy brightness that balances the richness of the tuna.
• Fresh dill (optional): If you have it, the anise note makes everything feel a little more special.
• Lemon zest and juice: The zest carries the fragrance, the juice brings the tang, together they wake up the whole dish.
• Extra virgin olive oil: Use something you'd happily dip bread into, it makes a difference when there's nowhere to hide.
• Black pepper and sea salt: Adjust these at the end when you can actually taste the balance.
• Capers (optional): Briny and sharp, they add little pops of intensity if you want more complexity.
• Cherry tomatoes (optional): Halved, they bring sweetness and color, though the salad stands fine without them.

Instructions

Cook the pasta and peas together:

Bring a large pot of well salted water to a rolling boil, then add your pasta and cook until it still has a slight chew. In the last two minutes, toss in the frozen peas so they soften without turning mushy, then drain everything and rinse under cold water to stop the cooking and cool it down fast.

Build the flavor base:

In a large bowl, combine the drained and flaked tuna with the finely diced red onion, chopped parsley, dill if using, and the zest and juice of one large lemon. Stir it gently so the lemon coats everything and the onion starts to mellow in the acid.

Toss it all together:

Add the cooled pasta and peas to the bowl, drizzle with the olive oil, then sprinkle with salt and pepper. Toss gently with your hands or a large spoon, making sure the oil and lemon reach every piece without crushing the peas.

Finish and adjust:

If you're using capers or cherry tomatoes, fold them in now, then taste and add more lemon juice, salt, or pepper until it feels balanced and bright. Trust your instincts here, every lemon is different.

Serve or chill:

You can serve it right away at room temperature, or cover and refrigerate for up to two days. Before serving, give it a quick toss and add a handful of fresh herbs on top to make it look alive again.

Pin

One evening, I packed this into a container and ate it on a bench near the water, watching the light change and the boats drift by. It wasn't fancy or planned, just me and a fork and a meal that didn't need reheating or explanation. I realized then that some recipes aren't about impressing anyone, they're about having something reliable and good when you need it, no ceremony required.

Make It Your Own

If you want a creamier version, stir in two tablespoons of mayonnaise or Greek yogurt after everything's mixed, it softens the edges and makes it feel a little more indulgent. You can swap the dill for basil or chives depending on what's in your fridge, each one shifts the flavor just enough to keep it interesting. Some people add diced cucumber or celery for crunch, and I've seen others toss in a handful of arugula right before serving so it wilts slightly but stays green and peppery.

Storing and Serving

This salad keeps well in the fridge for up to two days, though the herbs will darken a bit and the pasta will soak up some of the dressing. Before serving leftovers, let it sit at room temperature for ten minutes and add a drizzle of olive oil or a squeeze of lemon to refresh it. It's one of those dishes that actually improves after a few hours, once the flavors have had time to settle into each other.

Pairing and Serving Ideas

I've served this alongside grilled chicken, at picnics with crusty bread, and as the main event on nights when I didn't want to turn on the stove. It pairs beautifully with a crisp Sauvignon Blanc or Pinot Grigio, something with enough acidity to match the lemon without competing. If you're bringing it somewhere, pack the extra herbs separately and scatter them on top just before serving so everything looks fresh and intentional.

• Bring it to room temperature before serving for the fullest flavor.
• Double the batch if you're feeding a crowd, it goes faster than you think.
• Serve it in a shallow bowl so people can see all the colors and textures.

Pin

This is the kind of recipe that doesn't ask much but gives back more than you expect. Keep the ingredients on hand, and you'll always have something bright and satisfying ready to go when the week gets long.

Recipe FAQ

→ Can I use fresh tuna instead of canned?

Yes, you can substitute canned tuna with fresh tuna. Cook and flake about 300g of fresh tuna fillet, then proceed with the salad as directed. Fresh tuna will provide a slightly different texture and more delicate flavor compared to canned.

→ How long does this salad keep?

This pasta salad keeps well in an airtight container in the refrigerator for up to 2 days. The flavors actually improve as the ingredients meld together. If storing longer, keep the lemon dressing separate and add just before serving to prevent the pasta from becoming soggy.

→ What type of pasta works best?

Short pasta shapes like fusilli, penne, or bow ties work best as they hold the dressing and ingredients well. Avoid long pasta like spaghetti, which doesn't mix evenly with the other components. Choose a pasta that can trap the lemon oil and tuna throughout.

→ Can I make this salad ahead of time?

Absolutely. You can prepare this salad up to 2 days in advance. Store it in an airtight container in the refrigerator. Before serving, give it a gentle toss and add fresh herbs or a squeeze of lemon juice to refresh the flavors if desired.

→ What are good serving suggestions?

Serve this salad chilled or at room temperature as a main course with crusty bread, or as a side dish alongside grilled vegetables or fresh salads. It pairs beautifully with crisp white wines like Sauvignon Blanc or Pinot Grigio. Garnish with extra fresh herbs just before serving.

→ How can I make it creamier?

For a creamier version, stir in 2 tablespoons of mayonnaise or Greek yogurt after combining all ingredients. This adds richness while maintaining the bright lemon flavor. Mix gently to ensure even distribution throughout the salad.