Creamy tuna pasta salad
Spain on a Fork · ♥ 1.2K likes · 27.4K views · 6 min video
Read about tuna in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- water
- sea salt
- 225 g elbow macaroni
Fill a stock pot a little over halfway with water, season generously with sea salt and heat over high heat.
A pantry tuna pasta salad
Once boiling, add the macaroni and cook to just al dente, stirring every 2 minutes; check the package instructions.
- 2 can canned tuna in olive oil
Drain the tuna into a fine sieve over a bowl, gently flake it and transfer to a large bowl.
- 150 g mayonnaise
- 15 g Dijon mustard
- 50 g chopped red onion
- 1 cloves garlic
Add the mayonnaise, Dijon mustard, red onion, grated garlic, sliced celery, dill pickles and lemon juice.
- 1 sticks celery
- 35 g chopped dill pickles
- 10 ml fresh lemon juice
- freshly cracked black pepper
Season with sea salt and a generous portion of black pepper and mix until well combined.
Once the pasta is cool enough to handle, add it to the tuna salad and mix through.
Combining and serving
- chopped chives
Serve at room temperature or chilled, topped with chopped chives; holds 3 to 4 days in the fridge.