Tuna Salad

Helga Glaesel de BlandingMay 28, 2025

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

This is the recipe we use when we have long weekends at the beach, and we want to eat something delicious, fresh, and easy. The list of ingredients looks long, but basically, it’s just chopping the vegetables and mixing everything together.

The first thing you need to do is cook the pasta so that it’s already at room temperature when you put the salad together. To prevent it from sticking, we add a little olive oil.

The tuna we use is packed in water, well drained. The chopped pickles and mustard add an extra touch to this mixture.

The vegetables can be chopped and left together in a bowl until ready to put the salad together. Once everything is combined, the last step is to add the dressing. We recommend adding it by the spoonful to your liking and adjusting the acidity and salt according to your preference.

Everyone loves this salad! It’s a great option for hot summer days. It’s very filling, satisfying, and fresh. We hope you try it!

Helga

Tuna Salad

Yields 4 servings

Ingredients, for the salad:
300g pasta
1 red onion, thinly sliced lengthwise
½ cup sliced black olives
1 small cucumber, diced
3 cooking tomatoes, diced
½ canned corn
¼ cup capers
¼ cup parsley

Ingredients, for the tuna:
2-3 cans of tuna in water, drained
½ cup light mayonnaise
2 celery stalks, chopped
1 tablespoon chopped gherkins (relish)
2 teaspoons Dijon mustard
salt and pepper to taste
Juice of 2 limes, or to taste

Ingredients, for the salad dressing:
⅓ cup olive oil
¼ cup cider vinegar
Juice of 1 lime
1 teaspoon Dijon mustard
salt and pepper to taste

Directions:

Cook the pasta according to the package instructions. Drain and set aside to cool. You can add a drizzle of olive oil to coat the pasta and prevent it from sticking together. Season with a little salt.
Chop the vegetables as indicated in the ingredient list: onion, cucumber, and tomatoes.
Prepare the tuna: Drain the cans of tuna and pour it into a medium bowl. Add the remaining ingredients: mayonnaise, celery, relish, mustard, salt, pepper, and lime juice. Mix everything until well combined and check the flavor to your liking.
In a large bowl, add the cooked pasta, at room temperature, the vegetables, olives, corn, capers, and parsley. Mix everything so that it is evenly distributed.
Add the prepared tuna and mix everything again to distribute evenly, being careful not to mash the pasta.
Finally, add the dressing by spoonfuls to season everything to taste.
Serve cold.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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