Ingredients:

  • 400 g (14 oz) Short-cut pasta (e.g., Fusilli or Rotini)
  • 2 Tbsp Coarse Sea Salt (for boiling water)
  • 240 g (1 cup) High-quality Mayonnaise (full fat recommended)
  • 60 ml (4 Tbsp) Fresh Lemon Juice
  • 30 ml (2 Tbsp) Apple Cider Vinegar or White Wine Vinegar
  • 1 Tbsp Dijon Mustard
  • 1 tsp Granulated Sugar (optional)
  • 1/2 tsp Freshly ground Black Pepper
  • 1/2 tsp Salt (for dressing)
  • 285 g (10 oz) Canned Tuna in spring water or olive oil, thoroughly drained
  • 150 g (1 cup) Celery, finely diced
  • 100 g (3/4 cup) Red Bell Pepper, finely diced
  • 50 g (1/2 cup) Red Onion or Shallots, very finely minced
  • 60 g (1/2 cup) Frozen Peas, thawed
  • 3 Tbsp Fresh Dill, chopped
  • 3 Tbsp Fresh Parsley, chopped

Instructions:

  1. Prepare the Pasta: Bring a large pot of salted water (using 2 Tbsp salt) to a rolling boil. Add the pasta and cook according to package directions until al dente (firm to the bite). Do not overcook.
  2. Rinse & Cool: Drain the pasta immediately using a colander. Rinse the cooked pasta thoroughly with cold running water to stop the cooking process and wash away excess starch, preventing gumminess. Leave the pasta aside in the colander for 5 minutes, allowing excess water to drip off.
  3. Whisk Dressing: In a medium bowl, whisk together the mayonnaise, lemon juice, vinegar, Dijon mustard, sugar (if using), salt, and pepper until completely smooth. Taste and adjust seasoning if necessary.
  4. Prep Protein and Crunch: Gently flake the thoroughly drained tuna into small chunks in the large mixing bowl. Add the finely diced celery, red bell pepper, minced onion, thawed peas, fresh dill, and parsley to the bowl with the tuna.
  5. Combine and Dress: Add the cooled, dry pasta to the large mixing bowl. Pour the prepared creamy zest dressing over the mixture. Use a spatula or large spoon to gently fold the mixture until everything is evenly coated in the dressing. Be careful not to mash the pasta.
  6. Chill: Taste the salad and adjust seasoning (salt, pepper, or vinegar) if needed. Cover the bowl tightly and refrigerate for a minimum of 30 minutes (preferably 2 hours) to allow the pasta to absorb the flavour of the dressing. Give the salad a final, gentle stir just before serving.