Save Last summer, my neighbor Sarah brought this pasta salad to our block party and I literally hovered over the bowl until she finally laughed and wrote down the recipe for me. The way the bright lemon cuts through the rich tuna, those sweet little bursts of pea popping up every few bites. I've made it at least a dozen times since, sometimes for actual meals and sometimes standing over the counter at 11 PM with a fork.
I made this for my sister when she was recovering from surgery and she sent me about fifteen texts about how much bright, happy food can actually lift your spirits. Something about the combination of fresh herbs and citrus just makes everything feel a little more doable, you know?
Ingredients
- 250 g (9 oz) short pasta: Fusilli catches the dressing beautifully in those curly ridges, but penne or bowties work perfectly too
- Salt: Generously salt your pasta water. It's your only chance to season the actual pasta itself
- 1 cup frozen peas: These get added right at the end of cooking so they stay bright green and sweet, not mushy
- 2 cans tuna in olive oil: The oil-packed variety has so much more flavor than water-packed, trust me on this one
- 1 small red onion: Finely diced so you get that sharp bite without overwhelming the other flavors
- 1/4 cup fresh parsley: Fresh herbs are non-negotiable here. Dried herbs just won't give you that same vibrant punch
- 2 tbsp fresh dill: Optional but honestly recommended. It adds this wonderful aromatic freshness that pairs beautifully with the tuna
- Zest and juice of 1 large lemon: Both the zest and juice are crucial. The zest gives you concentrated lemon flavor without adding acidity
- 3 tbsp extra-virgin olive oil: This brings everything together and adds that silky mouthfeel
- 1/2 tsp black pepper: Freshly cracked if you can manage it. The aroma alone is worth the extra effort
- 1/2 tsp sea salt: Start here and adjust. The tuna already has some saltiness, so taste as you go
Instructions
- Cook the pasta:
- Bring a large pot of generously salted water to a rolling boil. Add pasta and cook until al dente, tossing in the frozen peas during the last 2 minutes so they blanch right along with the pasta
- Cool everything down:
- Drain well and immediately rinse under cold running water until the pasta is completely cool to the touch. This stops the cooking and keeps each piece separate and fluffy
- Mix the flavor base:
- In a large mixing bowl, combine the flaked tuna, diced red onion, chopped parsley, dill, lemon zest and juice. Let this sit for a minute while the pasta cools
- Bring it all together:
- Add the cooled pasta and peas to the bowl, drizzle with olive oil, and sprinkle with salt and pepper. Fold everything together gently so you don't mash up the tuna
- Finish and serve:
- Taste and adjust seasoning if it needs more brightness or salt. Serve right away or refrigerate. The flavors deepen beautifully overnight
Save This became my go-to contribution to every potluck and picnic last summer. Something about how well it travels and how it doesn't need to be kept piping hot makes people genuinely happy to see it arrive.
Making It Your Own
I've discovered that capers add this incredible briny punch that takes the whole thing to restaurant quality. A handful of halved cherry tomatoes doesn't hurt either, especially when they're in season and practically bursting with sweetness. My cousin swaps the dill for basil and insists it's life changing.
The Creamy Option
Sometimes, usually on gray rainy days, I fold in a couple tablespoons of Greek yogurt or mayonnaise. It transforms the dish into something completely different. Still refreshing but with this comforting creaminess that feels like a hug in a bowl. Both versions have their place in my rotation.
Serving Suggestions
This pairs beautifully with a crisp white wine, something Sauvignon Blanc or Pinot Grigio. A simple green salad with an acidic vinaigrette on the side, crusty bread for mopping up any juices. It's substantial enough to be a main course but light enough to serve alongside grilled fish or chicken.
- Make a double batch for lunch all week
- Pack it in a jar for the perfect desk lunch
- Garnish with extra herbs right before serving to keep it looking fresh
Save Hope this brightens up your table as much as it has mine.
Recipe FAQs
- → Can I use fresh tuna instead of canned?
Yes, absolutely. Use approximately 300g of cooked fresh tuna, flaked into bite-sized pieces. Grilled or pan-seared tuna works wonderfully and provides a more premium texture.
- → What pasta shapes work best?
Short pasta shapes like fusilli, penne, and bowties are ideal as they hold the lemon dressing and other ingredients well. Avoid long pasta like spaghetti, which doesn't distribute evenly throughout the salad.
- → How do I make this creamier?
Stir in 2 tablespoons of mayonnaise or Greek yogurt for a creamier consistency. This creates a more substantial salad while maintaining the fresh lemon flavor.
- → Can I prepare this ahead of time?
Yes, this salad keeps well for up to 2 days when refrigerated in an airtight container. For best results, add fresh herbs as a garnish just before serving to maintain their vibrant appearance and flavor.
- → What herbs can I substitute for dill?
Fresh basil, chives, or tarragon are excellent alternatives. Each herb brings its own character—basil adds Italian notes, chives provide mild onion flavor, and tarragon contributes a subtle anise hint.
- → Is this suitable for meal prep?
Definitely. Prepare the components separately and combine just before eating or up to 2 hours prior for best texture. This approach keeps the pasta from absorbing excess dressing and maintains optimal consistency.