Ingredients:

  • 12 oz (340 g) Short Pasta Shape (Rotini, Fussili, or Penne)
  • 2 x 5 oz (142 g) cans Canned Tuna in Olive Oil, drained (reserve 1 tbsp oil)
  • 1 cup (150 g) Frozen Peas, thawed
  • 2 medium Celery stalks, finely diced
  • 1/2 medium Red Onion, finely minced
  • 1/4 cup (60 ml) Sweet Pickle Relish
  • 1/2 cup (30 g) Fresh Parsley, chopped
  • 1/2 cup (120 ml) Mayonnaise (full-fat recommended)
  • 2 tablespoons (30 ml) Dijon Mustard
  • 2 tablespoons (30 ml) White Wine Vinegar
  • 1 tablespoon Reserved Tuna Oil (or olive oil)
  • 1 teaspoon Granulated Sugar
  • 1/2 teaspoon Salt (or to taste)
  • Freshly Ground Black Pepper (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.
  2. In the last 2 minutes of pasta cooking, drop in the frozen peas. Drain the pasta and peas immediately into a sieve and rinse thoroughly with cold water to stop the cooking process. Set aside to drain completely.
  3. In a small bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, reserved tuna oil, sugar, salt, and pepper until smooth and emulsified. Taste and adjust seasoning.
  4. Flake the drained tuna directly into a large mixing bowl using a fork. Ensure there are no large clumps.
  5. Add the diced celery, minced red onion, pickle relish, and chopped parsley to the bowl with the tuna.
  6. Add the cooled, drained pasta and peas to the bowl. Pour the prepared Zesty Dressing over the mixture.
  7. Using a large spatula, gently fold all ingredients together until everything is evenly coated. Be careful not to crush the pasta.
  8. Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to marry. Taste again just before serving and add a final grind of pepper if needed.