Save Last summer, my neighbor brought this to our block party and I literally hovered around the bowl until I got the recipe. Theres something about the way the lemon cuts through the rich tuna that makes you want to keep eating just one more bite.
I started making this for my daughters lunchbox and now she requests it weekly. Theres a quiet satisfaction in packing something homemade that actually travels well and doesnt need reheating.
Ingredients
- Short pasta: Fusilli catches the dressing beautifully in those spirals but bowties work just as well
- Salt: Generously salt your pasta water like the sea it makes all the difference
- Frozen peas: Adding them to the boiling water for the last two minutes cooks them perfectly without an extra pot
- Tuna in olive oil: The oil packed version has so much more flavor than water packed and needs less dressing
- Red onion: Soaking the diced onion in cold water for 10 minutes takes away that harsh raw bite
- Fresh parsley: Flat leaf parsley brings a fresh bright note that balances the richness
- Fresh dill: Completely optional but adds this wonderful almost anise like brightness
- Lemon: Both zest and juice are essential here for that real lemon punch not just acid
- Extra virgin olive oil: Use the good stuff here since it really carries the flavor
- Salt and pepper: Taste as you go because the tuna and capers already bring saltiness
- Capers: These little briny buds add pops of bright salty flavor throughout
- Cherry tomatoes: They burst in your mouth and add sweetness and color
Instructions
- Cook your pasta smart:
- Boil salted water and cook pasta until al dente then toss in frozen peas during the last two minutes and drain everything together
- Build the flavor base:
- In your serving bowl mix tuna red onion herbs lemon zest and juice letting everything get friendly
- Bring it together:
- Add the cooled pasta and peas drizzle with olive oil and toss gently until every piece is coated
- Add the finishing touches:
- Fold in capers and tomatoes then taste and adjust with more lemon salt or pepper until it sings
Save This has become my go to for summer potlucks because it serves a crowd and holds up perfectly sitting out. Last week three different people asked for the recipe which is pretty much the highest compliment.
Make Ahead Magic
This salad actually improves overnight in the fridge. The pasta absorbs the lemon and oil and the onions mellow out beautifully. I always make extra for lunch the next day.
Pasta Perfection
Short pasta with nooks and crannies works best here. Fusilli penne and bowties all have places for the dressing to hide. Long pasta gets slippery and the flavors slide right off.
Serving Ideas
Serve this on a bed of arugula for extra peppery bite or stuff it into pita pockets for an easy lunch. It also works beautifully over mixed greens for a lighter dinner.
- A crisp white wine like Sauvignon Blanc cuts through the richness perfectly
- Crusty bread on the side helps sop up any extra dressing
- Keep a lemon wedge on the table for a last hit of brightness
Save Honestly this is the kind of recipe that makes you feel like a competent cook without actually requiring any advanced skills. Just good ingredients tossed together with love.
Common Questions
- → Can I use fresh tuna instead of canned?
Yes, fresh cooked tuna works wonderfully. Use about 300g of cooked and flaked fresh tuna, adjusting the cooking time accordingly. Seared or grilled fresh tuna adds a premium touch to this salad.
- → What pasta shapes work best?
Short pasta shapes like fusilli, penne, or bowties are ideal as they hold the dressing well. Farfalle and rigatoni are also excellent choices that catch the lemon vinaigrette.
- → How long does it keep in the refrigerator?
This salad stays fresh for up to two days when stored in an airtight container. The pasta may absorb some dressing over time, so add a splash of lemon juice or olive oil before serving if needed.
- → Can I make this ahead for meal prep?
Absolutely. Prepare the salad up to two days in advance and store it covered in the refrigerator. For best results, add fresh herbs and optional toppings just before serving to maintain their vibrant flavor and texture.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the bright lemon flavors beautifully. A chilled Vermentino or Albariño also pairs wonderfully with the fresh herbs and citrus notes.
- → How can I make it creamier?
Stir in two tablespoons of mayonnaise or Greek yogurt to create a creamy version. This variation is perfect if you prefer a richer, more substantial salad without losing the fresh lemon character.