Lemony Tuna Pasta Salad

Last summer my neighbor dropped by unexpectedly with a bag of groceries from her mother's garden and some fresh-caught tuna. We ended up throwing this together on her back porch while her kids ran through the sprinkler, and something about that bright lemon flavor made the whole afternoon feel lighter.

I brought a massive bowl to a potluck last month and watched three different people ask for the recipe. The best part was seeing my friend's skeptical husband go back for thirds after he claimed he didn't like tuna salad.

Ingredients

• 250 g (9 oz) short pasta: Fusilli catches the dressing in its curls, but penne or bowties work perfectly too
• Salt: Generously salt your pasta water like the ocean
• 1 cup frozen peas: These add sweetness and pop of color without any prep work
• 2 cans (150 g/5 oz each) tuna in olive oil: The oil-packed variety tastes richer and fluffs beautifully
• 1 small red onion: Finely diced brings a sharp bite that balances the mild fish
• 1/4 cup fresh parsley: Flat-leaf parsley brings freshness without overpowering
• 2 tbsp fresh dill: Completely optional but adds this wonderful anise brightness
• Zest and juice of 1 large lemon: Both the zest and juice are nonnegotiable here
• 3 tbsp extra-virgin olive oil: Use the good stuff since it carries the main flavor
• 1/2 tsp black pepper: Freshly cracked makes a noticeable difference
• 1/2 tsp sea salt: Start here and adjust to your taste
• 1/4 cup capers: These little brine bombs add salt and tang
• 1/2 cup cherry tomatoes: Halved, they burst between bites

Instructions

Cook the pasta:

Bring a large pot of salted water to boil and cook pasta until al dente, adding peas during the final 2 minutes

Cool everything down:

Drain the pasta and peas together and immediately rinse under cold water until completely cool

Mix the base:

In a large bowl combine tuna, onion, parsley, dill, lemon zest and juice until well distributed

Bring it together:

Add the cooled pasta and peas, drizzle with olive oil, sprinkle with salt and pepper, then toss gently

Finish with extras:

Fold in capers and tomatoes if using, then taste and adjust seasoning before serving

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This became my go-to for those nights when nobody wants to cook but we still want something that feels special. My youngest actually requests it for her school lunch now.

Make It Your Own

Sometimes I swap in basil or chives when dill feels too wintery. During late summer when cherry tomatoes are everywhere, I double the amount and let them marinate in the dressing before adding the pasta.

Serving Suggestions

This works beautifully alongside grilled chicken or as the main event with some crusty bread. I've also served it over mixed greens to turn it into a more substantial dinner salad.

Storage and Prep

The salad keeps beautifully refrigerated for up to two days, though the onions mellow out nicely overnight. Make a double batch on Sunday and you're set for quick lunches all week.

• Hold back on the tomatoes until just before serving if you plan to store it
• Give it a quick stir and add a splash more olive oil after refrigerating
• Let cold leftovers sit at room temperature for 15 minutes before serving

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Hope this brightens up your table as much as it has mine.

Recipe Questions & Answers

→ Can I use fresh tuna instead of canned?

Yes, absolutely. Use about 300g of cooked fresh tuna, flaked into bite-sized pieces. Seared or grilled tuna works wonderfully and adds a premium touch to this dish.

→ How long does this salad keep in the refrigerator?

Store in an airtight container for up to 2 days. The pasta will absorb more dressing as it sits, making it even more flavorful. If it seems dry, refresh with a squeeze of lemon juice and a drizzle of olive oil before serving.

→ What pasta shapes work best?

Short, sturdy pasta like fusilli, penne, or bowties are ideal because they hold the dressing and ingredients evenly. Avoid long pasta like spaghetti, which can become tangled and doesn't distribute the flavors as well.

→ Can I make this salad ahead for a picnic?

Yes, it's excellent for outdoor meals. Pack it in a sealed container and keep it cool until ready to serve. The flavors actually develop more as it sits. Bring extra lemon juice and olive oil to adjust seasoning if needed.

→ What are some good substitutions for dill?

Fresh basil, chives, cilantro, or tarragon all work beautifully. You can also combine several herbs for a more complex flavor profile. Mint adds an unexpected but refreshing twist during summer months.

→ How do I make this salad creamier?

Stir in 2 tablespoons of mayonnaise or Greek yogurt for a richer, creamier texture. Both options add depth without overpowering the bright lemon flavor. Mix them in gently to avoid breaking up the tuna too much.