Lunch

Tuna Pasta Salad

The definitive American tuna pasta salad: tender pasta tossed with flaked canned tuna, crisp celery, and a creamy mayonnaise dressing spiked with lemon and Dijon mustard. Cold, refreshing, and ready in 20 minutes.

407calper serving 19gprotein 45gcarbs 16gfat 15min prep 10min cook 6serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

Tuna Pasta Salad — common questions

Can I make this ahead?

Yes. Assemble it up to 24 hours in advance and refrigerate in an airtight container. The pasta will continue to absorb dressing over time, which some prefer; if it seems dry when serving, stir in a tablespoon or two of extra mayonnaise.

Can I use fresh tuna instead of canned?

You can, but it changes the dish—canned tuna is the canonical choice for traditional tuna pasta salad. If using fresh, poach or grill 8 oz tuna steak, cool it completely, and flake it into bite-sized pieces.

What's the most common mistake?

Mixing the pasta into the dressing while it's still warm, which makes it soggy and overly mayo-heavy. Always cool the pasta completely first by rinsing and draining it thoroughly.

What should I serve it with?

Pair it with fresh greens (lettuce or arugula), sliced tomatoes, crusty bread, or crackers. It's also excellent in lettuce wraps or scooped into avocado halves.

How long does it keep?

Refrigerate in an airtight container for up to 3 days. The pasta will soften and absorb more dressing over time, which is normal. Stir well before serving and add extra mayo if it seems dry.

Can I make it without relish?

Yes. The relish adds a subtle sweetness and tang; omit it or replace it with 1 teaspoon of capers, finely chopped, or a pinch of celery seed for a different flavor accent.