Ingredients:

  • 12 ounces (340 grams) Pasta (Elbow Macaroni, Rotini, or Penne)
  • 1 tablespoon Salt (for boiling water)
  • 2 (5-ounce) cans Canned Tuna in Water or Oil (drained well)
  • 1 cup (100 grams) Celery, finely diced
  • 1/2 cup (75 grams) Red Onion, very finely diced
  • 1/4 cup (60 ml) Sweet Pickle Relish (drained)
  • 1/2 cup (75 grams) Sweet Corn Kernels (optional, thawed or drained)
  • 1 cup (240 ml) Mayonnaise (full-fat recommended)
  • 2 tablespoons Dijon Mustard
  • 1 tablespoon Apple Cider Vinegar
  • 1 tablespoon Fresh Lemon Juice
  • 3 tablespoons Fresh Dill, chopped
  • 2 tablespoons Fresh Parsley, chopped
  • 1 teaspoon Black Pepper, freshly ground
  • 1/2 teaspoon Salt (to taste)

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook according to package directions until al dente (firm to the bite).
  2. Drain the pasta immediately using a colander. Rinse briefly under cold running water to halt the cooking process and remove surface starch. Drain thoroughly and set aside in the large mixing bowl.
  3. While the pasta cooks, finely dice the celery and red onion. Drain the relish.
  4. Gently flake the drained tuna into the bowl with the cooled pasta.
  5. In a separate small bowl, vigorously whisk together the mayonnaise, Dijon mustard, apple cider vinegar, lemon juice, chopped fresh dill, parsley, salt, and pepper until smooth and emulsified to create the creamy dressing.
  6. Pour the dressing over the pasta, tuna, chopped celery, onion, relish, and corn (if using). Use a spatula to gently fold everything together, ensuring the dressing coats all components without crushing the tuna flakes or the pasta.
  7. Taste a small spoonful. Adjust salt, pepper, or acidity (add a splash more vinegar/lemon) as required.
  8. Cover the bowl tightly with cling film and refrigerate for a minimum of 1 hour before serving to allow the flavours to marry properly.