Save to Pinterest Last summer my neighbor returned from a coastal trip raving about a pasta salad she'd eaten at a beachside café. She described it so vividly, the bright lemon cutting through rich tuna, sweet bursts of peas, that I could practically taste it. The next day I threw together what I had in the pantry, expecting a mediocre lunch at best. That first forkful stopped me in my tracks, sunlight and ocean somehow captured in a bowl. It's been my go-to for lazy dinners ever since.
I brought this to a friend's rooftop gathering last spring, still warm from the kitchen because I'd completely lost track of time. Everyone kept asking what I'd put in it, hovering around the bowl like it was some kind of magic. By the time I went back for seconds myself, the container was practically scraped clean. Now they text me whenever the weather turns nice, asking if that lemon tuna pasta is making an appearance.
Ingredients
- 250 g short pasta: Fusilli catches the dressing in its curls, but bowties or penne work beautifully too
- Salt: Generously salt your pasta water, it's the only chance to season the pasta itself
- 1 cup frozen peas: These sweet pops of green make the salad feel fresh and vibrant
- 2 cans tuna in olive oil: Oil-packed tuna has better flavor and texture than water-packed
- 1 small red onion: Finely diced adds a sharp crunch that balances the rich fish
- 1/4 cup fresh parsley: Flat-leaf parsley brings a bright, grassy freshness
- 2 tbsp fresh dill: Completely optional, but adds lovely anise notes if you love herbs
- 1 large lemon: Both zest and juice, because the oils in the zest carry all the perfume
- 3 tbsp extra-virgin olive oil: Use good quality oil here since it's one of the main flavors
- 1/2 tsp black pepper: Freshly cracked makes a noticeable difference
- 1/2 tsp sea salt: Start here and adjust to your taste
Instructions
- Get your pasta going:
- Bring a large pot of generously salted water to boil and cook pasta until al dente, adding peas during the last 2 minutes so they blanch perfectly alongside the pasta.
- Prep your flavor base:
- While pasta cooks, combine the flaked tuna, diced red onion, chopped herbs, lemon zest, and lemon juice in a large mixing bowl, letting the acid soften the onion's bite.
- Bring it all together:
- Drain and rinse the pasta and peas under cold water until cool, then add to the bowl and drizzle with olive oil, tossing gently to coat everything in the bright dressing.
- Season and taste:
- Sprinkle with salt and pepper, toss again, then take a tiny taste to adjust the lemon or seasoning until it sings.
- Finish and serve:
- Stir in any capers or cherry tomatoes you're using, then serve immediately topped with extra herbs, or refrigerate for up to 2 days.
Save to Pinterest My sister started requesting this for every family gathering after I first made it for a casual weeknight dinner. She says the bright flavors remind her of summers we spent at the coast, though honestly she's the one with the better memory for those things. Watching her face light up when she sees the bowl on the counter has become its own kind of joy.
Make It Your Own
I've discovered that capers add these briny little pops that perfectly complement the tuna, almost like tiny olives scattered throughout. Sometimes I'll add halved cherry tomatoes when they're in season, their juices mingling with the olive oil to create an even more luscious dressing. The beauty of this salad is how it welcomes whatever fresh herbs you have on hand.
Storage and Serving
This pasta salad keeps beautifully in the refrigerator for up to two days, the flavors actually deepening as they meld together. I like to bring it to room temperature for about 20 minutes before serving, as the olive oil solidifies slightly when cold and tastes better when it's had a chance to warm up. Leftovers make the most satisfying desk lunch, no reheating required.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the richness while echoing the citrus notes. For something non-alcoholic, sparkling water with a twist of lemon works beautifully. I've also served this alongside grilled vegetables and crusty bread for a fuller meal that feels like a complete spread.
- Try swapping tuna for canned salmon if you want something even richer
- Add a handful of arugula for peppery contrast against the sweet peas
- Consider tossing in some diced cucumber for extra crunch and freshness
Save to Pinterest Every time I make this now, I'm transported back to that first experimental afternoon when I had no idea something so simple could taste so extraordinary. Sometimes the best recipes aren't the ones we plan, but the ones that find us when we least expect them.
Questions & Answers
- → Can I use fresh tuna instead of canned?
Yes, you can use fresh tuna. Cook and flake approximately 200g of fresh tuna, then add it to the salad. Grilled or seared tuna works beautifully with the lemon dressing.
- → What pasta shapes work best?
Short pasta shapes like fusilli, penne, or bowties are ideal because they hold the dressing and ingredients well. Avoid long pasta like spaghetti, which doesn't combine evenly in a salad.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. The pasta may absorb more dressing over time, so you can add extra lemon juice or olive oil when serving.
- → Can I make this salad ahead?
Yes, this is an excellent make-ahead dish. Prepare up to 2 days in advance and store refrigerated. Add fresh herbs and optional toppings just before serving for best presentation.
- → What are good herb substitutions?
Basil, chives, or mint work wonderfully in place of dill. You can also use tarragon for a more sophisticated flavor. Fresh cilantro adds a different dimension if you prefer.
- → How do I make it creamier?
Stir in 2 tablespoons of mayonnaise or Greek yogurt for a creamy version. Both options complement the lemon and tuna flavors without overpowering the fresh taste.