Save Last summer, my neighbor brought this to our block party and I literally hovered near the serving bowl for twenty minutes pretending to make conversation while slowly eating half of it. The brightness of the lemon against the rich tuna was absolutely captivating, and I found myself going back for third helpings without any shame whatsoever.
I made this for my sister when she was recovering from surgery and she texted me three days later asking if I had more. That moment of seeing someone actually excited about eating comfort food when everything else felt wrong was pretty special.
Ingredients
- Short pasta: Fusilli or penne catch the dressing in their crevices better than smooth noodles
- Frozen peas: Adding them to the boiling water during the last two minutes makes them perfectly sweet without being mushy
- Tuna in olive oil: The oil packed version has way more flavor than water packed and you can use that oil in the dressing
- Red onion: Soaking diced onion in ice water for ten minutes takes away that harsh bite if you are sensitive
- Fresh herbs: Parsley brings freshness while dill adds that classic pasta salad brightness
- Lemon: Both zest and juice are nonnegotiable here for that punchy citrus kick
- Extra virgin olive oil: This ties everything together and makes the pasta feel luxurious
Instructions
- Cook your pasta perfectly:
- Boil salted water and cook pasta until al dente then toss in frozen peas during the last two minutes. Drain everything and rinse under cold water immediately to stop the cooking and cool everything down.
- Mix the base flavors:
- In your serving bowl combine flaked tuna diced onion chopped herbs lemon zest and juice. Let this hang out together while the pasta cools so the flavors start becoming friends.
- Bring it all together:
- Add the cooled pasta and peas to the bowl then drizzle with olive oil and season with salt and pepper. Toss everything gently until the pasta looks glossy and coated.
- Add the fun extras:
- Fold in capers or cherry tomatoes if you are using them then take a taste. Add more lemon juice or salt if it needs a little wake up call.
- Let it rest or eat immediately:
- This is delicious right away but even better after an hour in the fridge. Bring leftovers to room temperature before serving for the best texture and flavor.
Save This has become my go to for new parents and sick neighbors because it keeps well and feels substantial but still light. Something about cold pasta just says I care about you but I also know you need something easy to eat.
Making It Your Own
The beauty of this salad is how forgiving it is. I have made it with whatever short pasta was hiding in the back of my cupboard and it always works. Sometimes I throw in some diced bell peppers for crunch or swap the fresh herbs for whatever is wilting in my fridge drawer.
Meal Prep Magic
This might be the ultimate make ahead lunch. I portion it into glass containers on Sunday and they stay perfectly fresh for three days. The lemon actually keeps the pasta from tasting sad and refrigerated unlike other pasta salads that get weird after a day.
Serving Suggestions
Pair this with a crisp white wine and some crusty bread for an easy dinner or pack it up for your next picnic. It travels beautifully without needing any heating or special handling.
- Serve with extra lemon wedges on the side
- Top with additional fresh herbs right before serving
- Let it sit at room temperature for 15 minutes before eating
Save Hope this brings as much brightness to your table as it has to mine. Happy cooking friend.
Questions & Answers
- → Can I use fresh tuna instead of canned?
Yes, you can use cooked fresh tuna. Use approximately 300g of cooked, flaked tuna. For best results, lightly sear fresh tuna steaks and flake them before combining with other ingredients. This adds a premium touch while maintaining the salad's fresh character.
- → How far in advance can I prepare this?
You can assemble this salad up to 2 days ahead. Store it covered in the refrigerator. For optimal texture and flavor, add the lemon dressing just before serving to prevent the pasta from becoming overly saturated.
- → What pasta shapes work best?
Short pasta shapes like fusilli, penne, or bowties work wonderfully as they hold the dressing and ingredients. Avoid long pasta like spaghetti, which doesn't distribute the dressing evenly and becomes difficult to mix with other components.
- → Is this salad gluten-free?
Traditional pasta contains gluten. For a gluten-free version, substitute with gluten-free pasta using the same quantity. Verify that your canned tuna and all other ingredients are certified gluten-free to avoid cross-contamination.
- → What wine pairs well with this dish?
Crisp white wines complement the lemon and herbaceous notes beautifully. Sauvignon Blanc and Pinot Grigio are excellent choices. Their acidity balances the rich tuna while enhancing the fresh citrus flavors throughout the salad.
- → Can I make this salad vegan?
This salad centers on tuna and isn't easily veganized. However, you can substitute the tuna with marinated chickpeas or white beans for a plant-based version. Maintain the same quantity and preparation method for a comparable texture and protein content.