Lemony Tuna Pasta Salad (Print Version)

A bright, refreshing dish featuring canned tuna, zesty lemon, fresh herbs, and sweet peas. Perfect for picnics, lunches, or light dinners.

# Components:

→ Pasta

01 - 9 oz short pasta such as fusilli, penne, or bowties
02 - Salt for boiling water

→ Salad

03 - 1 cup frozen peas
04 - 2 cans tuna in olive oil, 5 oz each, drained and flaked
05 - 1 small red onion, finely diced
06 - 1/4 cup fresh parsley, chopped
07 - 2 tablespoons fresh dill, chopped
08 - Zest and juice of 1 large lemon
09 - 3 tablespoons extra-virgin olive oil
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon sea salt, or to taste

→ Optional Additions

12 - 1/4 cup capers, rinsed and drained
13 - 1/2 cup cherry tomatoes, halved

# Preparation Steps:

01 - Bring a large pot of salted water to boil. Cook pasta according to package instructions until al dente. Add frozen peas during the final 2 minutes of cooking. Drain pasta and peas thoroughly, then rinse under cold water to cool quickly.
02 - In a large mixing bowl, combine drained tuna, diced red onion, fresh parsley, dill, lemon zest, and lemon juice.
03 - Add cooled pasta and peas to the bowl with tuna mixture. Drizzle with olive oil, sprinkle with salt and pepper, and toss gently to combine all ingredients evenly.
04 - Stir in capers and cherry tomatoes if desired. Taste and adjust seasoning with additional lemon juice, salt, or pepper as needed.
05 - Serve immediately or refrigerate for up to 2 days. Garnish with fresh herbs before serving.

# Expert Advice:

01 -
  • It gets better as it sits, which means you can make it hours ahead and actually enjoy your guests instead of scrambling in the kitchen.
  • The lemon and herbs keep it feeling light even though the pasta and tuna make it filling enough to be a real meal.
  • You can pull it together with pantry staples and whatever fresh herbs you have on hand without a trip to the store.
02 -
  • If you skip rinsing the pasta under cold water, it will keep cooking and turn mushy, and the salad will be warm and gummy instead of cool and springy.
  • Zest the lemon before you juice it, because trying to zest a juiced lemon is a frustrating mess that I've done too many times.
  • Taste the salad after it's been in the fridge, because cold mutes flavors and you might need another squeeze of lemon or pinch of salt before serving.
03 -
  • Use the best canned tuna you can afford, the kind packed in olive oil with big meaty chunks, because it makes the whole dish taste more luxurious.
  • Don't overdress it at first, you can always add more olive oil and lemon later, but you can't take it back once the pasta is swimming.
  • If you're making it ahead, hold back half the herbs and stir them in fresh right before serving so they stay bright green and fragrant.
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