tuna recipes canned
This delicious canned tuna pasta salad is packed with flavor and nutrients. It’s an easy-to-make dish perfect for lunch or a light dinner, making use of pantry staples.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 8 ounces pasta (such as fusilli or penne)
- 2 cans (5 ounces each) canned tuna, drained
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup mayonnaise Can substitute with Greek yogurt for a healthier option.
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- to taste Salt
- to taste Pepper
- for garnish Fresh parsley (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta in a colander and rinse under cold water to cool.
- In a large mixing bowl, combine the drained tuna, cherry tomatoes, cucumber, and red onion.
- In a separate small bowl, whisk together the mayonnaise, olive oil, lemon juice, salt, and pepper to create a dressing.
- Once the pasta is cooled, add it to the mixing bowl with the other ingredients. Pour the dressing over the mixture and gently toss until all ingredients are well combined.
- Taste and adjust the seasoning, adding more salt or pepper if needed.
- Serve immediately or chill in the refrigerator for 30 minutes before serving. Garnish with fresh parsley if desired.
Notes
Feel free to add other vegetables such as bell peppers or olives for extra flavor and nutrition.
This salad can be stored in the fridge for up to 2 days, making it a great meal prep option.
You can substitute mayonnaise with Greek yogurt for a healthier dressing option.