Lemony Tuna Pasta Salad (Print)

A vibrant pasta salad combining flaked tuna, fresh lemon, herbs, and peas in a light olive oil dressing.

# Ingredients:

→ Pasta

01 - 9 oz short pasta such as fusilli, penne, or bowties
02 - Salt for boiling water

→ Salad

03 - 1 cup frozen peas
04 - 2 cans (5 oz each) tuna in olive oil, drained and flaked
05 - 1 small red onion, finely diced
06 - 1/4 cup fresh parsley, chopped
07 - 2 tablespoons fresh dill, chopped
08 - Zest and juice of 1 large lemon
09 - 3 tablespoons extra-virgin olive oil
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon sea salt, or to taste

→ Optional Additions

12 - 1/4 cup capers, rinsed and drained
13 - 1/2 cup cherry tomatoes, halved

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. In the last 2 minutes of cooking, add the peas to the boiling water. Drain pasta and peas thoroughly, then rinse under cold water to cool quickly.
02 - In a large mixing bowl, combine the drained tuna, red onion, parsley, dill, lemon zest, and lemon juice.
03 - Add the cooled pasta and peas to the bowl. Drizzle with olive oil, sprinkle with salt and pepper, and toss gently to combine all ingredients evenly.
04 - Stir in capers and cherry tomatoes if using. Taste and adjust seasoning with additional lemon juice, salt, or pepper as needed.
05 - Serve immediately or refrigerate for up to 2 days. Garnish with extra fresh herbs before serving.

# Expert Tips:

01 -
  • It tastes better cold the next day, which means less work when you need it most.
  • The lemon keeps everything bright and alive, never heavy or dull.
  • You can make it with what's already in your pantry and freezer.
  • It works as lunch, dinner, or the thing you bring that actually gets finished at a potluck.
02 -
  • Rinsing the pasta under cold water isn't lazy, it's necessary to stop the cooking and cool it fast so the salad doesn't turn gummy.
  • If the salad tastes flat after chilling, it's not ruined, it just needs another squeeze of lemon and a pinch of salt to bring it back.
  • Tuna packed in water makes the dish lighter, but tuna in olive oil adds a richness that holds everything together better.
03 -
  • Use a microplane or fine grater for the lemon zest, it distributes the oils evenly without adding bitter white pith.
  • If your red onion tastes too sharp, soak the diced pieces in cold water for five minutes, then drain and pat dry before adding.
  • Always taste the salad after it's been chilled, cold mutes flavor, so you'll almost always need to adjust the seasoning before serving.
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