Easy Tuna Pasta Salad Without Mayo
Servings: 4 portions
Calories: 668kcal
A vibrant, healthy 15-minute tuna and sweetcorn pasta salad made completely without mayonnaise. It uses rich tuna chunks in oil, crisp fresh vegetables, and a zesty lemon finish. Perfect for quick lunches and meal prep!
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Equipment
- 1 mixing bowl
Ingredients
- 200 g short pasta penne, fusilli, conchiglie, or farfalle
- 3 can tuna chunks in oil sunflower or olive oil, approx. 350 g total tuna meat
- 1 can sweetcorn approx. 285 g, drained
- 160 g bistro salad shredded beetroot, lamb's lettuce, Apollo lettuce, one bag,
- 1 piece cucumber diced
- 1 piece red bell pepper diced
- 6 pieces springs onions finely sliced, to taste
- 1 piece lemon juice fresh
- 1 bunch chives finely chopped
- 1,5 tablespoon sea salt to taste
- 2 teaspoon ground pepper freshly ground
- 1 teaspoon oregano dried
- 50 ml sunflower oil or olive oil
Instructions
- Boil and Cool the Pasta: Bring a large pot of salted water to a boil. Add the 200 g of short pasta and cook until al dente according to package instructions. Drain the pasta and immediately rinse it thoroughly under cold running water to stop the cooking and cool it completely.
- Chop the Fresh Vegetables: While the pasta water heats up or the pasta boils, wash and prepare your fresh elements. Dice the cucumber and sweet red bell pepper into bite-sized pieces, and finely slice the spring onions and fresh chives.
- Build the Crisp Salad Base: In a large, spacious salad bowl, empty the entire 160 g bag of bistro salad mix. Scatter your freshly chopped cucumber, sweet red bell pepper, and spring onions directly over the top of the salad bed.
- Add the Tuna and Sweetcorn: Open the 3 cans of tuna chunks. Do not drain the sunflower or olive oil from the cans; pour the tuna chunks and their savory canning oil directly into the bowl over the vegetables. Add the 285 g of drained sweetcorn.
- Combine, Dress, and Toss: Add the cooled, drained pasta to the bowl. Squeeze the fresh juice of 1 whole lemon over the top and scatter the chopped chives. Gently toss everything together so the oil, lemon juice, and savory tuna coat every piece. Season with a pinch of salt and pepper to taste, and serve!
Video
Notes
- Tuna Selection: Always choose canned tuna chunks rather than shredded or flaked tuna for the best texture. If you use tuna in sunflower or olive oil, do not drain it! The oil acts as the delicious flavor base for the dressing when combined with the fresh lemon juice.
- Using Tuna in Water/Brine: If you only have tuna in water or brine on hand, make sure to drain it thoroughly. Because you won't have the flavorful canning oil, you will need to add 1 to 2 tablespoons of high-quality extra virgin olive oil to the salad to keep it from drying out.
- Why Rinse the Pasta? Rinsing the cooked pasta under cold running water is essential for a cold salad. It stops the cooking process instantly so the pasta stays al dente, and it washes away excess starch so the penne pieces don't stick together in a big clump.
- Smart Meal Prep Tip: If you are making this ahead of time for weekly lunches, store the delicate bistro salad mix (lamb's lettuce and Apollo lettuce) separately. Toss a fresh handful into your individual portion right before eating to ensure the greens stay perfectly crisp and never go soggy.
- Storage & Serving: Store leftovers in an airtight container in the fridge for up to 3 to 4 days. The rich oil and lemon juice dressing will naturally settle to the bottom as it sits, so give the salad a quick, gentle toss right before serving to bring all the flavors back together.
Nutrition
Serving: 1grams | Calories: 668kcal | Carbohydrates: 65g | Protein: 49g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 23mg | Sodium: 3164mg | Potassium: 867mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1881IU | Vitamin C: 59mg | Calcium: 64mg | Iron: 4mg
