Hey there! So, Tuna Pasta Salad. If you’ve ever found yourself staring into the fridge at 6:30 PM, wondering what to cobble together without resorting to the sad frozen pizza (been there, too many times), this is what I reach for. Actually, I made this for the first time during a student house share, and let me tell you, it was a real diplomatic effort—because everyone wanted seconds, but no one wanted to wash the one big mixing bowl. True story! Anyway, it’s the kind of dish you can make half-asleep, which, honestly, I sometimes am.
Why You’ll Love This (or at least why I do!)
I make this when I want dinner in under 30 minutes and very little washing up. My family goes crazy for it because it ticks all the boxes: creamy, tangy, a bit crunchy (thanks to the veg), and—this is crucial—leftovers make a cracking lunch the next day (assuming it hasn’t mysteriously vanished overnight). Oh, and if you’re not a mayo fan, don’t worry—I used to overdo it and ended up with a gloopy mess, but now I’ve learned to reign myself in. Sometimes.
What You’ll Need (Honestly, I improvise half the time)
- 250g (about 9 oz) pasta—basically, any short shape is fine. I usually grab fusilli, but penne, shells, or even macaroni work. My nan swore by bow ties. Go figure.
- 1-2 cans of tuna in springwater or oil (drained)—I mostly use oil-packed for more flavour, but it’s not a dealbreaker.
- Half a red onion, finely chopped—or spring onions if that’s what you’ve got.
- 1 cup frozen peas (just defrost in the pasta water at the end), or honestly, sweetcorn works, too.
- 2-3 heaping tablespoons mayonnaise—full-fat, light, or even yoghurt, if you want less richness.
- 1 tablespoon Dijon mustard (or plain old yellow—sometimes I use a squeeze of lemon instead if I’m out)
- Small handful chopped fresh parsley or dill—totally optional; I forget this half the time.
- Salt & pepper to taste. I like a lot of pepper, but that’s just me.
- Optional extras: diced celery, chopped pickles, shredded carrot—whatever’s languishing in your veggie drawer.
Here’s How I Throw It Together
- Boil the pasta in a big pot of salted water—like, properly salted, not just a sprinkle. Cook it until just tender. This is where I usually get distracted and overcook it, but slightly softer pasta actually works here. Drain and rinse under cold water.
- While the pasta’s cooking, mix up the mayo, mustard, a bit of lemon juice, and black pepper in a big bowl. Sometimes I add a splash of olive oil if it’s too thick, but up to you.
- Tip in the drained tuna, chopped onion, peas (I just chuck them in with the pasta for the last minute of cooking), and any other bits you fancy. Give it a gentle mix so you don’t pulverise the tuna.
- Add the cooled pasta to the bowl and toss until everything’s nicely coated. This is when I sneak a forkful—quality control, obviously.
- Taste and adjust—maybe more pepper, maybe an extra spoon of mayo if it’s looking a bit dry. Sometimes it just needs sitting for ten minutes to soak everything up.
Stuff I’ve Figured Out (the hard way)
- If you add the mayo to hot pasta, it goes kind of weird and oily. Actually, I find it works better if you let the pasta cool a bit, even just for five minutes.
- Don’t skip the onion—unless you’re absolutely not a fan, it adds so much. Although, on second thought, spring onions are gentler if you’re worried about breath.
- Pasta shapes matter less than you think, but avoid spaghetti—it just gets clumpy and awkward to eat cold.
How I’ve Experimented With This (some winners, some…not)
So, I’ve tried swapping the tuna for canned salmon (pretty good, actually!), and once I tried smoked mackerel, which was a bit much even for me. If you’re feeling fancy, toss in a handful of capers or a spoonful of pesto; both work way better than you’d think. I once tried adding cubed apple—don’t do this. Weirdly sweet, not in a good way.
Equipment (and how to MacGyver it)
You just need a decent-sized saucepan and a big mixing bowl (yes, the one everyone fights over). If you don’t have a colander, I’ve drained pasta with a slotted spoon in a pinch—just go slow, or you’ll end up wearing it. Oh, and a fork for mixing is fine; don’t stress about a fancy salad server.
Storing Leftovers (assuming you have any…)
Stick it in a covered container in the fridge; it’ll keep for 2-3 days, but honestly, in my house it never lasts more than a day! The flavors meld overnight and I think this tastes better the next day. If it dries out a bit, just stir in another spoon of mayo or a splash of milk.
How I Like to Serve It (your mileage may vary)
I love plonking a big bowl right in the middle of the table with some crusty bread and maybe a handful of crisps (potato chips, for my American friends) on the side. My cousin always brings sliced tomatoes sprinkled with flaky salt—simple but so good. Sometimes we eat it right out of the mixing bowl standing in the kitchen. No shame.
Pro Tips (aka, things I’ve messed up before)
- I once tried to rush the cooling step and dumped everything together while the pasta was steaming. The mayo went oily and separated—do yourself a favour and wait a few minutes.
- Don’t overmix. The tuna will just turn into mush and you’ll lose all the nice texture. Learned that the hard way.
- If you’re making this for a party or picnic, keep a little extra dressing on the side. Pasta salad always soaks it up more than you expect.
FAQ (because people actually asked!)
- Can I use gluten-free pasta? Absolutely! Just keep an eye on the cooking time—gf pasta can go from perfect to mushy in a blink.
- Do I have to use mayonnaise? Nope. Greek yoghurt is great, or try half mayo, half sour cream if you’re feeling adventurous. Or check out this version from Simply Recipes—they use less mayo, more lemon.
- Can I make this ahead? For sure. I think it’s even better the next day, just add a bit more dressing before serving if it looks dry.
- What goes well with tuna pasta salad? Hmm, I’m partial to garlic bread, but I saw on BBC Good Food that people serve it with green salads or even roasted veggies. Go wild.
- How do I avoid blandness? Don’t be shy with the salt and pepper. And a squeeze of lemon really perks things up, trust me.
Quick digression: last summer I made this for a picnic and forgot forks, so we ate it with crisps as makeshift scoops—oddly satisfying, and now it’s a bit of a running joke in the family. Anyway, you probably won’t have to do that, but hey, it’s an option.
Happy cooking! And if you figure out an even better version, let me know—I’m always up for tweaking a classic.
Ingredients
- 8 oz (225 g) rotini or fusilli pasta
- 1 can (5 oz/140 g) tuna in water, drained
- 1/2 cup mayonnaise
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 1/4 cup chopped red onion
- 1/2 cup frozen peas, thawed
- 1 tbsp lemon juice
- Salt and black pepper to taste
Instructions
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1Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
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2In a large bowl, combine the cooked pasta, drained tuna, celery, red bell pepper, red onion, and peas.
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3In a small bowl, whisk together mayonnaise, lemon juice, salt, and black pepper.
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4Pour the dressing over the pasta mixture and toss gently to combine until everything is evenly coated.
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5Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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