Ingredients:

  • 1 lb short pasta (Shells, Rotini, or Farfalle)
  • 1 tbsp sea salt
  • 10 oz solid white albacore tuna, drained and flaked
  • 3 large eggs, hard-boiled and chopped
  • 1 cup frozen sweet peas, thawed
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, minced and soaked in cold water
  • 1 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • 1 tsp garlic powder
  • 1/4 cup fresh dill, roughly chopped
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook for 8-10 mins until al dente.
  2. While pasta cooks, hard-boil 3 eggs. Drain the pasta and immediately rinse under cold running water. Mince 1/4 cup red onion and soak in cold water for 5 mins.
  3. In a small mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper until velvety and pale yellow.
  4. Drain 10 oz albacore tuna. Break into large chunks with a fork.
  5. Toss in 1 cup thawed peas and 2 stalks of finely diced celery. Listen for that crisp shatter as you stir.
  6. Gently fold in 3 chopped hard boiled eggs.
  7. Pour the dressing over the pasta mixture and add 1/4 cup fresh dill. Toss until every spiral is coated.
  8. Chill. Cover and refrigerate for at least 30 minutes. Wait until the flavors meld and the pasta sets.