Ingredients:

  • 340 g / 12 oz. Dried Short Pasta (Fusilli, Rotini, or Medium Shells)
  • 1 tbsp / 15 g Coarse Sea Salt (for pasta water)
  • 2 x 140 g / 5 oz. tins, Oil-Packed Tuna (drained, reserve 1 tbsp of the oil)
  • 2 large stalks Celery, finely diced
  • 1/2 small Red Onion, finely minced
  • 2 tbsp Capers, drained and roughly chopped (optional)
  • 120 ml / 1/2 cup Good quality Whole Egg Mayonnaise
  • 4 tbsp / 60 ml Extra Virgin Olive Oil
  • 2 tbsp Freshly Squeezed Lemon Juice
  • 1 tsp Dijon Mustard
  • 1 tbsp Reserved Tuna Oil
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/2 cup Fresh Flat-leaf Parsley, roughly chopped
  • 1/4 cup Fresh Dill, finely chopped

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions, aiming for a firm al dente (usually 8–10 minutes). Drain the pasta immediately and rinse thoroughly under cold water to halt the cooking process and remove excess starch. Set aside to cool completely.
  2. In a small bowl, combine the mayonnaise, olive oil, lemon juice, Dijon mustard, and the reserved tuna oil. Whisk vigorously until the mixture is fully emulsified and smooth. Season the dressing generously with salt and pepper. Taste and adjust lemon juice if a tangier flavour is desired.
  3. Place the cooled pasta into the large mixing bowl. Drain the tinned tuna well and flake it gently into the pasta mixture. Add the finely diced celery, minced red onion, and chopped capers (if using).
  4. Pour the prepared dressing over the pasta and tuna mixture. Gently fold all the ingredients together until everything is evenly coated. Stir in the fresh chopped parsley and dill, reserving a pinch for garnish. Cover the bowl and refrigerate for a minimum of 30 minutes (ideally 1–2 hours) to allow the flavours to meld.
  5. Before serving, give the salad one final stir. If the salad seems too stiff, add a splash of milk, water, or olive oil to loosen it. Check the seasoning one last time and adjust salt or pepper as necessary. Garnish with the reserved herbs and serve chilled.