“Just made this yesterday. Wow, really fresh and light. Just the right amount of tuna and the abundance of fresh chopped veggies makes this salad shine. Thanks for sharing!” ~ Anita
I was so excited to do something with my new obsession, 30 Second Mayonnaise, and this was the very first thing that popped into my mind. I love this stuff, it’s my summer comfort food. I make it in the morning and it just gets better as it sits all day in the fridge. At the end of a hot day it’s waiting there for me like a cool breeze.
Sometimes I share unusual or exotic recipes here on TVFGI, but other times I like to celebrate the food we actually love to eat on a daily basis. This family recipe isn’t fancy, in fact it’s downright humble, but it’s so satisfying. This is one of our favorite summer stand bys. I look forward to it every year, right up there with fresh corn and ripe tomatoes. Give me a cold glass of white wine and a plate of pasta salad with tuna and I’m in heaven.
The tuna and egg make this hearty enough for dinner, which is the key to the success of this salad for me. The homemade mayo makes it a little bit gourmet. The fresh herbs, red onion and scallions give it lots of flavor, the peppers give it crunch and the ripe tomato a burst of summery juice. For a humble pasta salad it really has a lot going on.
A great pasta salad is the birthright of every American family, what’s the secret to yours?
Other great ideas for canned tuna
- SUMMER TOMATO AND TUNA SALAD
- LAYERED TUNA SALAD JARS
- ALBACORE TUNA BUDDHA BOWLS
- MEDITERRANEAN PASTA SALAD WITH TUNA
- SPAGHETTI PEPERONATA WITH TUNA AND OLIVES
Pasta Salad with Tuna
Ingredients
- 2 cups pasta curls or elbows
- 6 ounces of your favorite canned tuna, drained
- 1/2 medium red onion, minced
- 6 scallions, thinly sliced
- 1/2 large bell pepper or several colorful minis, cut in small dice
- 1 tomato, cut in small dice
- 1/4 cup mayonnaise, use more for a creamier dressing
- 2 Tbsp fresh dill, or you can use 1 tsp dried
- 1 tsp celery seed
- fresh thyme leaves
- salt and fresh cracked black pepper
- a squeeze of lemon
- 2 or 3 hard boiled eggs, cut in wedges
Instructions
- Cook the pasta in plenty of salted water until just al dente. Drain and rinse in cold water.
- Mix the first 6 ingredients together with the mayo. Measure in enough mayo to make the salad moist but not overwhelmed. Add the herbs, celery seed, salt and pepper to taste. Add the dash of lemon juice and then refrigerate the salad for at least a few hours.
- When ready to serve, give the salad another toss, taste to see if you need more seasoning, or more mayo, (it will probably need something) and garnish with the eggs
Notes
- Use whole wheat pasta for a nutrition boost.
- Try salmon or baby shrimp instead of the tuna.
- You can dress this with a simple vinaigrette instead of the mayo.
This was the perfect hot summer night dinner! I recently found out I am sensitive to gluten, rice, dairy AND eggs, but this was easily modified! I used chickpea pasta, left out the eggs and used vegan mayonnaise and I was so happy to have a quick, easy, healthy, delicious dinner I could share with my family. Thank you!
Thaks for the recipe Idea. I will be having this for my Gluten Free Pack up, (since I work from 3pm to 11pm every night as a carer) and I have to take my ve to take my own food so that I can stop for a few minutes to have something to eat. So if you can think of anything else I can make to take with me, that I can eat cold would begreat. Thanks
This sounds like a good choice for you, and you might check my salads section, I have a lot that would work ‘to go’, especially hearty bean salads. You could always add extra protein like meat, fish, chicken, or cheese. Sounds like you work hard!
Made this loved it only difference, I added fresh corn kernal since I had 2 ears left that needed using ~ great salad thanks for sharing
My mom made this when we were little and living at home. She didn’t add the green pepper or tomato. She added a rib or two of celery instead. Her version was quite basic, but still very delicious. It was a Friday staple during Lent. It is my ultimate comfort food, and my siblings would agree. It does get better if made ahead, and we could devour it pretty quickly!
I agree Deb, it’s such a comforting food ~ and it carries so many memories with it!
Abbsolutely right!
Just made this yesterday. Wow, really fresh and light. Just the right amount of tuna and the abundance of fresh chopped veggies makes this salad shine. Thanks for sharing!
Thanks Anita, this is such an old favorite of ours, it’s nice to know you enjoyed it!
This looks great, I was looking for a simple but tasty tuna salad and this is definitely what I was looking for! Thanks for the recipe 🙂
I’m so glad, Mary, we treasure this recipe in our house ~ it’s simple but so satisfying 🙂
Lovely salad, Sue. I’m glad you tweeted it again! It looks like something I could make a big bowl of and then eat it for breakfast, lunch and dinner!
I always feel like I’m ‘tweeting’ into thin air Jean, so glad you noticed 😉