Jun’s Tuna Pasta Salad


Super quick recipe post today as I’m working on a couple of other things right now and I’m pretty tired today, but just wanted to tell you about the tried-and-tested tuna pasta salad.

This is a recipe from my bestie Jun (of the Great Brownie Disaster), a dish she often makes for barbecues. I’ve made it several times since she taught me how to make it and it’s so yummy – people usually polish it off like nobody’s business. One summer I even survived on a diet of sweet tea and this pasta salad – that was a good summer. If you aren’t down with canned tuna then this isn’t a recipe for you, but if you can tolerate it, please, make away. I promise you won’t regret it.


1 can of tuna
1 red pepper, chopped into chunks
1 green pepper, chopped into chunks
2 cloves garlic, chopped finely
1 medium red onion, chopped roughly
2-3 tbsps mayonnaise
About half a bowl of small-ish pasta shapes (such as fusilli or orecchiette, etc.) per person
1 tbsp paprika
2 tbsps vegetable oil
Salt & freshly ground black pepper

1. Fill a saucepan with water and bring to the boil. Boil the pasta until al dente.
2. In another saucepan add 1 tbsp of vegetable oil and fry the red onion, green and red peppers until soft. Add the garlic and brown gently.
3. Drain the tuna, add it to the vegetables and fry it off a little to get rid of excess moisture.
4. Take off the heat and mix in the mayonnaise. In another bowl combine the pasta and tuna, vegetable mixture and stir well to combine.
5. Let cool to room temperature and then put in the fridge to chill. Consume with copious amounts of meat or by itself. Or whilst riding a horse into the sunset. Or on the back of a dolphin through icy waters, simultaneously rescuing orphans and small woodland critters (don’t ask me how they ended up in the middle of the ocean). I’ve been watching far too much of the Old Spice Guy, recently.

Until next time, peace and love.

Jax x

6 Responses to “Jun’s Tuna Pasta Salad”

  1. A Thought For Food Says:

    What a fantastic pasta salad! I'm always looking for new ways to spruce up the old BBQ classic, and this sounds perfect to me. What do you think about adding some capers in there? I'm sure it doesn't need them, but I love capers and just thought they might go nicely with the tuna. Thoughts?

  2. Jackie Says:

    Ooh, now that sounds interesting… capers… Y'know, if you're going to do capers I wouldn't waste them on canned tuna. Maybe if you had some fresh tuna that you grilled and flaked, then it'd do justice to added capers, but just tinned maybe not.

    It'd certainly add a different element, though! Try it and let me know how it works out =) Some raw red onion would probably be quite nice too!

    Jax x

  3. Mochachocolata Rita Says:

    Nice dish for summer! It's freaking hot here! :D

  4. Monet Says:

    Capers, capers, capers…you two would make my husband happy! But I personally would prefer the salad just the way you listed it Jax…I can't stand capers! I love the pasta you used, what is it called? Another great post love!

  5. Jackie Says:

    Reets – I bet it is in HK! You'd better keep cool with icy drinks and cool salads then ;) Although I've heard that hot drinks are good in hot weather – something about vaso-dilation…

    Monet – ha, I don't mind capers, they add an interesting element, eh? The pasta I used was messicani – beautiful little shape, eh? Thank you, lovely!

    Jax x

  6. Junni Says:

    Yay! My pasta salad has seen the light of day- I'm ashamed to say I haven't made it in years now.

    BBQ TIME :)

    Junni x

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