Lemony Tuna Pasta Salad (Printable)

A bright and refreshing salad featuring canned tuna, zesty lemon, fresh herbs, and sweet peas in just 25 minutes.

# What you'll need:

→ 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

→ Optional Additions

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

# How to make it:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. During the final 2 minutes of cooking, add peas to the boiling water. Drain pasta and peas through a colander, then rinse under cold water until completely cooled.
02 - In a large mixing bowl, combine drained tuna, diced red onion, chopped parsley, dill, lemon zest, and lemon juice. Mix gently to distribute flavors evenly.
03 - Add cooled pasta and peas to the tuna mixture. Drizzle with extra-virgin olive oil and sprinkle with salt and black pepper. Toss gently until all ingredients are evenly coated and combined.
04 - Stir in capers and halved cherry tomatoes if using. 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 suggestions:

01 -
  • It tastes bright and summery even when you make it in February under fluorescent kitchen lights.
  • You can eat it warm right after tossing or pull it cold from the fridge two days later and it still delivers.
  • The ingredient list is short enough to memorize, which means you can make it without thinking too hard.
  • It feels fancy enough for guests but forgiving enough for a weeknight when you're too tired to care.
02 -
  • If you skip salting the pasta water generously, the whole dish will taste flat no matter how much you season it later.
  • Rinsing the pasta under cold water is not optional here, it stops the cooking and keeps the texture firm for a salad.
  • Drain the tuna but don't press it dry, a little oil clinging to the fish adds richness and helps the flavors blend.
  • Taste before serving because lemon juice can mellow as it sits, and you might need a squeeze more to bring it back to life.
03 -
  • Use the best canned tuna you can afford, preferably packed in olive oil, because it's the star here and cheap tuna tastes like regret.
  • Zest the lemon before you juice it, it's nearly impossible to zest a juiced lemon and you'll end up frustrated.
  • Let the red onion sit in the lemon juice for a few minutes before adding the pasta, it mellows the sharpness and infuses the dressing with extra flavor.
  • If you're making this ahead, hold back a little olive oil and lemon juice to toss in just before serving so it tastes freshly dressed.
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