Ingredients:

  • 12 ounces (340 grams) Dried Short Pasta (Fusilli, Penne, or Elbow Macaroni)
  • 1 tablespoon Salt (for pasta water)
  • 2 x 5-ounce (142g) tins Tinned Tuna, drained well
  • 2 stalks Celery, finely diced
  • 1/2 medium Red Onion, very finely minced
  • 1/4 cup Sweet Pickle Relish
  • 1/4 cup Fresh Parsley, roughly chopped
  • 1 cup Good Quality Mayonnaise
  • 1/4 cup Plain Yogurt or Sour Cream
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Freshly squeezed Lemon Juice
  • 1/2 teaspoon Freshly ground Black Pepper
  • Salt to taste

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (tender but with a slight bite).
  2. Drain the pasta immediately and rinse briefly with cold water to halt the cooking process. Set aside to drain thoroughly.
  3. Finely dice the celery and red onion. Flake the drained tuna into a large mixing bowl. Add the diced celery, red onion, relish, and parsley to the bowl.
  4. In a separate small bowl, whisk together the mayonnaise, yogurt, Dijon mustard, lemon juice, pepper, and an initial seasoning of salt until the dressing is smooth and lump-free.
  5. Pour the dressing over the tuna and vegetable mixture. Gently fold everything together using a spatula until the pasta is evenly coated in the creamy mixture.
  6. Taste the salad and adjust seasoning with more salt, pepper, or lemon juice as necessary.
  7. Cover the bowl and refrigerate for a minimum of 30 minutes (ideally 1–2 hours) before serving to allow the flavours to meld.