Ingredients:

  • 16 oz (450 g) Dried Short Pasta Shape (Fusilli, Rotini, or Elbow Macaroni)
  • 1 tbsp (15 g) Coarse Salt (for the pasta water)
  • 2 cans (5 oz / 142 g each) Tuna, packed in spring water or brine, thoroughly drained
  • 1 cup (200 g) Canned Sweetcorn, drained
  • 1/2 cup (75 g) Celery, finely diced (about 2 medium stalks)
  • 1/4 cup (40 g) Red Onion or Spring Onion, very finely minced
  • 1 cup (240 ml) Full-Fat Mayonnaise
  • 2 tbsp (30 ml) White Wine Vinegar or Cider Vinegar
  • 1 tbsp (15 ml) Fresh Lemon Juice
  • 1 tsp (5 ml) Dijon Mustard
  • 1/2 tsp (2.5 g) Granulated Sugar (optional)
  • Salt and Freshly Ground Black Pepper (to taste)

Instructions:

  1. Fill a large stockpot with water and bring it to a rolling boil. Add the 1 tbsp of coarse salt. Add the pasta and cook according to package directions, aiming for a firm al dente texture. Immediately drain the pasta in a colander and rinse thoroughly with cold running water for 60 seconds until completely cool to the touch. Drain well.
  2. Finely dice the celery and red onion. Drain the tuna and sweetcorn, ensuring all excess liquid is squeezed out. In a large mixing bowl, combine the mayonnaise, white wine vinegar, lemon juice, Dijon mustard, and sugar (if using). Whisk until smooth and emulsified. Season the dressing aggressively with salt and pepper.
  3. Add the cooled, drained pasta, the drained tuna, sweetcorn, celery, and red onion to the large bowl with the dressing. Using a rubber spatula, fold all ingredients together gently until the pasta is evenly coated. Cover the bowl tightly and refrigerate for a minimum of 30 minutes, but ideally 1 hour, to allow the pasta to absorb the flavor of the dressing.
  4. Before serving, pull the salad from the fridge. Check the consistency—if it seems too thick, add a splash of milk or a little extra mayonnaise to restore its creamy texture. Taste the salad one last time and adjust salt and pepper if necessary. Serve cold.