Save to Pinterest The way summer sunlight hits kitchen counters in June always makes me crave something bright and tangy. I stumbled on this combination during a heatwave when turning on the oven felt like a terrible mistake. My husband kept peeking into the bowl, stealing forkfuls before I'd even finished tossing everything together. Now it's the dish I make when friends say 'come over, bring something fresh' and I have twenty minutes to figure it out.
Last summer I made this for a beach picnic with three friends who claimed they hated tuna salad. They went back for thirds, standing around the cooler with paper plates while the ocean breeze kept trying to steal our napkins. Sometimes the simplest ingredients create the loudest reactions at the table.
Ingredients
- 250 g short pasta: The curls and ridges catch every bit of dressing, fusilli or bowties work beautifully here
- Salt for boiling water: Pasta water should taste like the ocean, it's your only chance to season from the inside out
- 1 cup frozen peas: Adding them to the boiling water in the last two minutes makes them sweet and tender, not mushy
- 2 cans tuna in olive oil: The oil packed version has so much more flavor than water packed, plus you can use some of that oil in the dressing
- 1 small red onion: Finely diced so the flavor spreads through without overpowering each bite
- Fresh parsley and dill: The combination makes everything taste green and alive, fresh herbs are not optional here
- One large lemon: Both zest and juice because the zest holds all those fragrant oils that make your kitchen smell amazing
- Extra virgin olive oil: Three tablespoons ties everything together with that fruity peppery finish
- Salt and pepper: Half teaspoon each to start, then trust your tastebuds at the end
Instructions
- Cook the pasta and peas together:
- Bring a large pot of generously salted water to rolling boil and cook pasta until al dente, adding frozen peas during the last two minutes so they blanch right in there.
- Cool everything down fast:
- Drain and immediately rinse under cold water until pasta feels cool to the touch, stopping the cooking process so nothing gets mushy or clumpy.
- Mix the bright flavors first:
- In your largest bowl, combine flaked tuna, diced onion, chopped herbs, lemon zest and juice, letting everything marinate while pasta cools.
- Bring it all together:
- Add cooled pasta and peas to the bowl, drizzle with olive oil, sprinkle with salt and pepper, then fold gently until every piece is coated.
- Taste and adjust:
- Give it a try and add more lemon, salt or pepper if needed, then stir in capers or tomatoes if you're using them.
Save to Pinterest My neighbor asked for the recipe after I brought it to our building potluck, saying her teenage son actually asked for leftovers the next day. Something about watching people enjoy food you made with your hands makes the whole kitchen mess worth it.
Making It Your Own
I've kept a notebook of variations over the years, sometimes adding diced cucumber for crunch or swapping parsley for basil when that's what's growing in my garden. The structure stays the same but the character changes with what's available or what mood I'm in.
Serving Suggestions
This works alongside anything grilled, from burgers to simple chicken, but it's substantial enough to stand alone as a light dinner with some crusty bread. I've packed it for road trips and beach days because it travels beautifully without wilting or getting soggy.
Storage and Make Ahead Tips
The flavors actually deepen after a few hours in the refrigerator, making this an excellent choice for meal prep or entertaining. Store it in an airtight container and give it a quick toss before serving, adding a splash more olive oil if it looks dry.
- Make it up to 24 hours ahead, but add fresh herbs right before serving if you want them bright
- Leftovers keep well for two days, though the pasta will continue to absorb dressing
- A squeeze of fresh lemon and a drizzle of oil revives day old pasta salad beautifully
Save to Pinterest Every time I make this now, I think about that hot afternoon when desperation led to something that became a regular rotation. Sometimes the best recipes find us when we're not even looking.
Recipe Questions
- → Can I use fresh tuna instead of canned?
Yes, fresh tuna works beautifully. Use about 300-350g of seared or grilled fresh tuna, flaked into bite-sized pieces. The cooking method won't change the overall preparation time significantly.
- → How do I make this salad creamier?
Stir in 2 tablespoons of mayonnaise or Greek yogurt after combining all ingredients. This adds richness while maintaining the fresh lemon flavor. Mix gently to avoid breaking up the tuna flakes.
- → What are good herb substitutes for dill?
Basil, chives, or tarragon all pair wonderfully with lemon and tuna. You can also combine different herbs for a more complex flavor profile. Add fresh herbs just before serving for maximum aroma.
- → How long can I store this salad?
Refrigerate in an airtight container for up to 2 days. The pasta may absorb more dressing over time, so you might need to add a splash of lemon juice or olive oil before serving if it dries out.
- → Can I prepare this salad ahead for a picnic?
Absolutely. Prepare everything up to step 3, then pack separately. Assemble just before serving to keep the pasta from getting too soft. Transport in a cooler with an ice pack to maintain freshness.
- → What pasta shape works best?
Short, sturdy shapes like fusilli, penne, or bowties work best as they hold the dressing and ingredients evenly. Avoid long pasta like spaghetti, which can clump together when chilled.