The Ultimate Creamy Tuna Pasta Salad

Von Spain on a Fork · 20 Min.

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Zubereitung

1. Fill a large pot a little more than halfway with water, salt it generously and bring to a high heat.
2. Once boiling, add the pasta and cook until al dente, following the package instructions. Drain into a colander.
3. While the pasta cools, drain the tuna cans through a fine sieve set over a bowl. Gently flake the tuna into a large bowl.
4. Add the mayonnaise, Dijon mustard, red onion, grated garlic, sliced celery, chopped dill pickles and lemon juice to the tuna. Season with salt and pepper and mix until well combined.
5. When the pasta is cool enough to handle, add it to the tuna mixture and mix until well combined.
6. Serve at room temperature or chilled, topped with chopped chives. It keeps up to 3 to 4 days in the fridge.

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