Save Last summer, my neighbor Maria brought this pasta salad to our block party and I literally hovered over the bowl the entire afternoon. The brightness of the lemon caught me off guard. I went back for thirds and shamelessly asked for the recipe before she'd even packed up her serving spoon. Now it's my go-to for every potluck.
I made this for my sister's baby shower last spring. My aunt claimed she hated tuna but ended up asking me to write down the recipe on a napkin. Something about the fresh dill and red onion makes people forget they're eating fish from a can.
Ingredients
- 250 g short pasta: Fusilli catches the dressing in those spirals but bowties work too
- Salt: Generously salt your pasta water like the ocean
- 1 cup frozen peas: They blanch perfectly right in the pasta water
- 2 cans tuna in olive oil: Oil-packed beats water-packed every time
- 1 small red onion: Soak diced onion in ice water for 10 minutes if raw onion is too sharp
- 1/4 cup fresh parsley: Flat-leaf has more flavor than curly
- 2 tbsp fresh dill: This is the secret ingredient everyone notices but cannot name
- 1 large lemon: Both zest and juice are non-negotiable here
- 3 tbsp extra-virgin olive oil: Use the good stuff since it is not cooked
- 1/2 tsp black pepper: Freshly cracked makes a real difference
- 1/2 tsp sea salt: Start conservative and add more at the end
Instructions
- Cook your pasta smart:
- Boil salted water and cook pasta until al dente then toss in frozen peas during the final 2 minutes so they blanch together.
- Build the flavor base:
- Mix tuna red onion herbs lemon zest and juice in a large bowl and let it sit while pasta cools.
- Bring it all together:
- Add cooled pasta and peas to the tuna mixture then drizzle with olive oil and season with salt and pepper.
- Add the extras:
- Fold in capers and cherry tomatoes if using then taste and adjust with more lemon or salt as needed.
- Serve or store:
- This tastes even better after chilling for an hour but garnish with fresh herbs right before serving.
Save This recipe saved me during that week between summer camp and school starting when groceries were running low. My kids actually asked for it in their lunchboxes three days in a row which never happens.
Make It Your Own
Swap tuna for canned salmon or cooked chickpeas for a vegetarian twist. Sometimes I add diced cucumber for extra crunch.
Serving Suggestions
This shines alongside grilled chicken or as part of a Mediterranean spread. A crisp white wine like Sauvignon Blanc cuts through the richness beautifully.
Storage And Meal Prep
This keeps well for 2 days but the pasta will continue absorbing the dressing so splash in more olive oil and lemon before serving leftovers.
- Mix in a spoonful of Greek yogurt if it seems too dry after refrigerating
- Store in a glass container since onion can react with plastic
- Never freeze this or the pasta texture turns to mush
Save This is the kind of recipe that makes people think you spent way more time and effort than you actually did.
Recipe Q&A
- → Can I use fresh tuna instead of canned?
Yes, fresh tuna works wonderfully. Use about 300g of cooked and flaked fresh tuna. Cook it separately, let it cool, then add it to the salad. This will give you a more premium texture and taste.
- → How do I prevent the pasta from becoming mushy?
Cook the pasta to al dente according to package instructions, then immediately rinse it under cold water. This stops the cooking process and helps the pasta maintain its firm texture. Add the peas only in the final 2 minutes of cooking.
- → Can I make this ahead of time?
Absolutely. This salad keeps well in the refrigerator for up to 2 days. Store it in an airtight container. You may want to add a squeeze of fresh lemon juice just before serving to refresh the citrus flavor.
- → What are some good substitutions for dill?
Fresh basil, chives, mint, or tarragon all complement the lemon and tuna beautifully. You can also use a combination of these herbs for more complex flavoring. Adjust quantities based on the herb's intensity.
- → How can I make this creamier?
Stir in 2 tablespoons of mayonnaise or Greek yogurt just before serving. This adds richness while maintaining the salad's light character. Sour cream or crème fraîche are also excellent options.
- → Is this gluten-free friendly?
Traditional versions contain gluten from wheat pasta. However, you can easily substitute with gluten-free pasta varieties, which cook and taste similarly. Always verify that your canned tuna and other ingredients are labeled gluten-free if preparing for someone with celiac disease.