Tuna Pasta Salad for a Light, Flavorful Lunch
A refreshing blend of al dente pasta and flaky tuna with a zesty lemon dressing. Balanced for protein and brightness, this easy American dish uses simple techniques to enhance texture and flavor, perfect for quick meals or summer picnics.
- Prep Time: 15
- Cook Time: 10
- Total Time: 85
- Yield: 4 servings
- Category: Seafood
- Method: Cooking and Chilling
- Cuisine: American
Ingredients
Short pasta (rotini or bowties), 250g (9 oz)
Canned tuna, 2 cans (5 oz each), drained
Mayonnaise, 1/2 cup (80g)
Celery, 1/2 cup (35g), diced
Red onion, 1/4 cup (20g), diced
Frozen peas, 1/2 cup (70g), thawed
Lemon juice, 1 tbsp (15ml)
Salt, to taste
Black pepper, to taste
Instructions
Bring a large pot of water to a boil. Add 250g pasta and salt (1 tsp per liter of water) to start gelatinizing the starches.
Cook pasta 2-3 minutes less than package instructions (undercook for al dente).
Drain pasta and spread on a baking sheet to cool completely (this prevents a mushy texture).
While pasta cools, drain tuna gently into a colander to preserve flakes.
In a bowl, combine cooled pasta, tuna, mayonnaise, celery, red onion, thawed peas, and lemon juice.
Season with salt and pepper.
Chill for at least 1 hour (ideally 2) to mellow the red onion and bind flavors.
Notes
Use room-temperature water for boiling to limit starch release
Pink onions enhance visual appeal
Thawed frozen peas help cool the salad without diluting texture
Storage: Keep chilled in an airtight container for 2-3 days