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Pasta salad with tuna

Salads Cold Dishes 15 min Easy 28 wyświetleń ~29.86 PLN - (0)
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Description

Creamy pasta salad with tuna is a classic, quick option for a Polish spring table — light, aromatic, and filling. The combination of cooked pasta, tender tuna in its own sauce, fresh cucumber, and red onion with a velvety dressing made from natural yogurt and mayonnaise creates a pleasant balance of textures: soft pasta, juicy vegetables, and flaky pieces of fish. The dish works great as an appetizer for parties, a picnic dish, or a quick lunch; it can be served chilled in a bowl, garnished with dill or chives, and accompanied by a slice of rye bread. In a regional version, finely chopped radishes or young broad beans can be added to introduce a spring touch.

Ingredients Used

Ingredients (13)

Servings:
4
  • Pasta 320 g
  • Tuna 240 g
  • Chicken egg 2 szt. (~120 g)
  • Cucumber 0.7 szt. (~200 g)
  • Red onion 75 g
  • Mayonnaise 60 g
  • Natural yogurt 100 g
  • Rapeseed oil 30 g
  • Mustard 15 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Dill 1.5 pęczki (~30 g)
  • Canned corn 140 g
💰 Szacowany koszt dania: ~29.86 PLN (7.47 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cooking

1

Prepare hard-boiled eggs. Place the eggs in a small pot in a single layer, cover with cold water so that the water level is about 2 cm above the eggs. Put the pot on high heat and bring the water to a boil. Once boiling, reduce the heat to medium-low and cook for 10 minutes to ensure the yolk is fully set.

Use a pot with a diameter suitable for the number of eggs (a small pot is sufficient). Use a slotted spoon to remove the eggs and a timer. Common mistake: immediately cooling in hot water — after 10 minutes, transfer the eggs to a bowl of cold water or under running cold water to stop the cooking process and make peeling easier.
2

Cook the pasta al dente. In a large pot, pour in 3–4 liters of water and bring it to a vigorous boil. Add 1 teaspoon of salt to the water (you will add some of the salt later to the dressing). Toss in the pasta and stir for a moment to prevent sticking. Cook according to the package time minus 1 minute (for a nice texture and to prevent it from becoming mushy after cooling), usually 7–9 minutes.

Ingredients: Pasta, Salt
Use a large pot (at least 4 l). Drain the pasta in a colander and immediately rinse it under cold water for 30–60 seconds to stop the cooking process and cool it down for the salad. A colander and a large spoon for mixing will be helpful.

Preparation of ingredients

3

Drain the tuna from the juice/can and break it up with a fork into larger pieces — do not mash it into a paste, we want visible flakes of fish. Open the can, place it on a sieve, and gently press with a spoon to drain excess liquid.

Ingredients: Tuna
Use a sieve or a small colander and a spoon. If the tuna is in oil and you want a lighter salad, rinse it briefly under cold water and drain.
4

Prepare the vegetables and eggs. Peel and dice the cucumber into cubes about 1 cm on each side. Slice the onion into thin half-rings — if you want to mellow the sharpness, place the sliced onion in a small bowl of cold water for 5 minutes, then drain. Peel the cooked and cooled eggs and cut them into quarters or small cubes, depending on your preference.

Ingredients: Cucumber, Red onion
Use a sharp knife and a cutting board. Use a teaspoon to peel the eggs for easier shell removal. A common mistake: cutting the cucumber into pieces that are too large — cutting into smaller cubes will give you a better balance of textures.

Dressing

5

Prepare the dressing. In a medium bowl, combine mayonnaise, natural yogurt, rapeseed oil, and mustard. Add salt (reserve 1 g for possible additional seasoning) and freshly ground pepper. Whisk vigorously with a whisk or fork until the dressing is smooth and cohesive — the consistency should be creamy but not runny.

Ingredients: Mayonnaise, Natural yogurt, Rapeseed oil, Mustard, Salt, Black pepper
Use a bowl with a capacity of at least 1 liter and a small whisk or fork. If the dressing is too thick, add a teaspoon of water or yogurt. Don't season too heavily at first — it's better to adjust the seasoning after combining all the ingredients.

Assembly

6

Combine the ingredients. In a large bowl, transfer the cooled and drained pasta, add the chopped cucumber, drained tuna (in flakes), chopped onion, and chopped eggs. Pour in the dressing and gently mix with a large spoon or spatula, so that the ingredients are evenly coated — mix briefly and gently to avoid mashing the eggs and tuna. Taste and season with additional salt and pepper if needed.

Ingredients: Pasta, Cucumber, Tuna, Red onion, Mayonnaise, Natural yogurt, Rapeseed oil, Mustard, Salt, Black pepper
Use a large bowl (min. 3 l) and a wooden spoon or silicone spatula. Important: mix gently to maintain the structure of the ingredients. If the salad seems dry, add 1–2 tablespoons of yogurt or mayonnaise.

Serving

7

Chill and serve. If you have time, place the salad in the refrigerator for 15–30 minutes to let the flavors meld. Before serving, sprinkle with chopped dill (if using) and optionally add drained canned corn as a colorful accent. Serve in a salad bowl or on individual plates.

Ingredients: Dill, Canned corn
Use a salad spoon for serving and a cutting board for small additions. A common mistake: serving immediately without chilling — the salad tastes better slightly chilled.

Fun Fact

💡

Pasta salads with tuna gained popularity in Poland in the 20th century as a quick and filling dish for parties and picnics. In homemade versions, they are often combined with local additions: pickled cucumber, fresh dill, or peas.

Best for

piknik przyjęcie obiad spotkanie rodzinne

Tips

🍽️ Serving

Serve the salad chilled, garnished with fresh dill. It pairs wonderfully with dark bread (rye slice) and a slice of lemon to drizzle over the tuna. For a larger gathering, serve in a large salad bowl, alongside small bowls with additional seasonings (salt, pepper, paprika).

🥡 Storage

Store in an airtight container in the refrigerator for up to 24 hours (maximum 48 hours due to the mayonnaise and tuna). Do not freeze. Before serving, mix again and season with a bit of yogurt or salt if the dressing has lost its creaminess.

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