Tuna Pasta Salad with Peas & Corn

Tuna pasta salad, a lunchtime classic, my version features peas and corn and gets a real deep flavour from capers and anchovies.

It takes 15 minutes to cook and will serve two as a main comfortably with some leftovers or will be the perfect 5-day lunchbox filler.

Lunch Time Pasta Salad.

I love a good pasta salad, they are easy to cook, light to eat and infinitely versatile.

My simple tuna pasta salad is pretty classic with a mayonnaise dressing.

The dressing gets some chopped anchovies, a controversial ingredient that you can omit if you wish. I also add some capers and extra lemon juice.

It is light and full of vibrant sharp flavours that are the perfect complement to the sweet peas and corn.

This recipe is one that I will make up at the weekend and then eat for lunch as the week progresses. It will last in the fridge for a week.

Frequently Asked Questions

Can I use tuna in oil?

Tuna in oil can be used if you wish but it does give the whole dish a mouthfeel that is a bit “rich”. I find that too much of a contrast with the sharp flavours.

I personally recommend tuna in spring water for this recipe rather than oil.

Do I have to use frozen peas and corn?

No, fresh or frozen peas and corn can be used in this recipe. But, please do not skip the step where I suggest you chill them after cooking.

This ensures that they stay both sweet and the most beautiful colour!

Can I use homemade mayonnaise?

If you are eating this tuna pasta salad as a main then splash out and make homemade mayonnaise.

However, if you are eating over the week and storing it in the fridge, then storeboought mayo is best because it is more shelf stable.

Serving Suggestions

Pasta salads with a thick creamy sauce like this easy tuna pasta salad are great with short pasta with lots of surface area.

I think that it is particularly good with farfalle. A pasta shape that I often overlook but it is great with thick sauces.

Another pasta shape that works well is fusilli, the pasta that I use in my smoked mackerel pasta recipe.

Finally, a nice outside call for pasta is the orecchiette pasta that I use in my pork ragu. It is big and bold and will make this recipe much heartier, perfect for a winter-packed lunch.

As for a side for this tuna pasta salad, I tend to keep it pretty simple and add a nice slice of bread to mop up the sauce, however, some garlic bread is good too.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• 20cm or 8″ saucepan.
• Colander.
• Kitchen knife.
• Chopping board.
• Serving and stirring spoons.
• Weighing scales and or measuring jug, cups and spoons.
• Mixing bowl.