tuna recipes canned
This canned tuna pasta salad combines the convenience of tuna with the heartiness of pasta and fresh vegetables. It’s a quick, delicious, and healthy dish perfect for lunch or dinner and can be enjoyed cold or at room temperature.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 8 ounces elbow macaroni or any pasta
- 2 cans tuna in water, drained 5 oz cans
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ cup red onion finely chopped
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- to taste salt
- to taste pepper
- fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 7-9 minutes.
- Once cooked, drain the pasta in a colander and rinse under cold water to cool it down quickly. Set aside.
- In a large mixing bowl, combine the drained tuna, cherry tomatoes, cucumber, and red onion.
- In a separate bowl, mix together the mayonnaise, Dijon mustard, olive oil, lemon juice, salt, and pepper until smooth.
- Add the cooled pasta to the mixing bowl with the tuna and vegetables. Pour the dressing over the mixture and gently toss until everything is well combined.
- Taste and adjust the seasoning, adding more salt and pepper if needed.
- Serve immediately, garnished with fresh parsley if desired, or refrigerate for 30 minutes to let the flavors meld together before serving.
Notes
This pasta salad can be stored in an airtight container in the refrigerator for up to 3 days.
Feel free to add other vegetables or ingredients like bell peppers, olives, or feta cheese for extra flavor.
This dish is great for meal prep, picnics, or as a quick lunch option.