Lemony Tuna Pasta Salad

My coworker Sarah once brought this to our office potluck on a sweltering Thursday, and I watched people go back for thirds without hesitation. The thing that struck me most wasn't just how good it tasted, but how she'd somehow made something so simple feel bright and intentional. She told me later she'd thrown it together that morning in fifteen minutes flat, which seemed almost impossible given how balanced every bite felt. Since then, it's become my go-to when I need something that feels special without the fuss.

I made this for a picnic last summer where my friend forgot to bring her contribution, so I tripled the recipe at the last minute and tossed it into a cooler with ice packs. When we opened it three hours later, sitting by the water, it had somehow gotten even better as the flavors mingled. Everyone kept asking if I'd learned to cook professionally because apparently rustic and simple reads as impressive when it tastes this good.

Ingredients

• Short pasta (fusilli, penne, or bowties), 250 g: The shape matters more than you'd think—the little curls and tubes catch the dressing instead of letting it slide off, so avoid long thin pasta here.
• Frozen peas, 1 cup: They thaw in the hot pasta water and add a natural sweetness that balances the lemon punch perfectly.
• Canned tuna in olive oil, 2 cans (150 g each): Don't drain this aggressively—a little of that oil stays in the can for richness, and the rest adds to the dressing.
• Red onion, 1 small, finely diced: The raw bite cuts through everything and keeps the salad from tasting one-dimensional.
• Fresh parsley, 1/4 cup, chopped: This is the backbone of the herbal flavor, so use it generously and chop it right before you mix.
• Fresh dill, 2 tbsp, chopped (optional): If you love it, go for it; if dill intimidates you, parsley alone carries the dish just fine.
• Lemon zest and juice from 1 large lemon: The zest gives tiny bursts of brightness while the juice ties everything together—don't skip either one.
• Extra-virgin olive oil, 3 tbsp: This is your dressing, so quality matters; a good one makes all the difference in how everything tastes together.
• Black pepper and sea salt: Taste as you go because the tuna and olive oil already bring their own salinity into play.

Instructions

Boil the pasta and peas:

Get that water salted generously and rolling—it should taste like the sea. Cook the pasta until it's tender but still has a little resistance when you bite it, then toss in the peas for the final two minutes so they warm through without turning to mush.

Cool everything down fast:

Drain it all through a colander, then run cold water over it while tossing gently so you stop the cooking immediately and bring back that slight firmness.

Build the flavor base:

In your big bowl, combine the tuna, red onion, herbs, and lemon right now—this gives those raw onion pieces a chance to soften slightly and lets the flavors start talking to each other before the pasta joins in.

Bring it together:

Add the cooled pasta and peas, then drizzle the olive oil over top and season with salt and pepper. Toss everything gently like you're being respectful of the delicate tuna flakes, making sure each piece of pasta gets dressed.

Taste and adjust:

This is the moment where you become the boss—if it needs more lemon brightness, squeeze more in; if the salt feels shy, add more. Trust your palate because everyone's taste buds are slightly different.

Pin It

There's something about feeding people a salad that looks this good and watching their face when they taste it and realize there's no heavy mayo weighing it down. One of my friends actually said it reminded her of a restaurant dinner, which felt like the highest compliment you could give something made in a home kitchen.

When Fresh Herbs Make All the Difference

I used to use dried dill out of convenience, and while it technically works, the whole dish felt flat and one-note. Fresh herbs bring an energy that dried ones simply can't match, especially when you're building something as bright as this. The smell of fresh parsley and dill hitting your nose while you're mixing is half the experience.

The Lemon Strategy

Don't think of lemon as just an ingredient here—it's the thing that keeps this salad from tasting heavy or boring. The juice gives you acid and brightness, but the zest adds those little pops of flavor that make people go back for another bite wondering what they're tasting. I learned this when I made it once without zesting and someone asked why it felt like something was missing.

Making It Your Own

This recipe is more of a framework than a strict blueprint, which is partly why it's so reliable to make again and again. The base of pasta, tuna, and lemon works no matter what you do, so feel free to play with what you have on hand. I've added everything from capers to cherry tomatoes to a handful of arugula depending on what was in my fridge, and it always turns out well.

• If you want creaminess, stir in two tablespoons of Greek yogurt or mayo after mixing everything else.
• Swap the dill for basil, chives, or even mint if you want to shift the whole mood of the dish.
• Capers and halved cherry tomatoes are optional but genuinely elevate this if you have them on hand.

Pin It

This is the kind of salad that turns a regular day into something a little brighter, whether you're eating it alone at your desk or sharing it with people you love. Make it once and you'll understand why Sarah's was gone in minutes.

Recipe FAQs

→ Can I make this ahead of time?

Yes this tastes even better after chilling for a few hours. It keeps well refrigerated for up to 2 days making it excellent for meal prep or picnic planning.

→ What pasta shapes work best?

Short pasta varieties like fusilli penne or bowties catch the tuna and peas beautifully. Their nooks and crannies hold the lemon-herb dressing well.

→ Can I use fresh tuna instead?

Fresh grilled tuna works wonderfully though you'll need to season it well. Use about 200g cooked tuna and consider adding a splash more olive oil.

→ How do I prevent pasta from sticking?

Rinse the cooked pasta under cold water immediately after draining. This stops the cooking process removes excess starch and keeps noodles separate.

→ What can I substitute for fresh herbs?

Basil or chives make excellent alternatives to dill. In a pinch use 1 tablespoon dried herbs though fresh really makes this dish shine.