The Scoop
Seaside Tuna Pasta Salad: a coastal-inspired dish with quick preparation.
When I first moved into my seaside cottage, the boxes were stacked sky-high and the fridge was emptier than a Monday morning coffee mug. It was my first full day, and I was determined to mark it with a meal that tasted like the sea. A can of light tuna, tucked away in the back of the pantry, promised to deliver just that. With a bit of creativity, this Seaside Tuna Pasta Salad was born. Pasta shells made a cheerful appearance, and the recipe quickly became synonymous with comfort and the sound of crashing waves.
Years later, on a lazy afternoon, a friend visiting from the city requested something fresh yet simple. I remembered the dusty box of pasta shells I had always kept for emergencies. With the addition of a shredded carrot for sweetness and chopped onion for a bite, we were halfway to a masterpiece. I mixed together mayonnaise with 2% milk, adding a splash of lemon juice and a dash of dill for brightness. A chef-y tip—whisk the dressing well so that every shell hugs the flavors.
After tossing everything together, allowing the salad to chill was key, letting the flavors meld and mingle like old friends in a cozy gathering. Fresh dill, scattered on top just before serving, added a herbal aroma that hinted at the breezy outdoors. The dish was a hit, ideal for leisurely meals by the water or a simple Friday night in. It became a cottage staple, a reminder that delightful flavors reside right in your pantry.
Ingredients
- 2 1/2 cups small pasta shells, cooked, according to the package directions
- 1 (5-ounce) can light tuna in water, drained and flaked
- 1 large carrot, shredded
- 1/4 cup onion, chopped
- 3/4 cup mayonnaise
- 1/4 cup 2% milk
- 1 tablespoon lemon juice
- 2 teaspoons prepared mustard
- 1 teaspoon dill weed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- fresh dill, optional, to taste, for serving
Directions
- In a large bowl, combine the pasta, the tuna, the carrot, and the onion.
- In a small bowl, whisk the mayonnaise, the milk, the lemon juice, the mustard, the dill weed, the salt, and the pepper together.
- Pour the dressing over the pasta mixture and toss to coat.
- Cover the salad and refrigerate, about 1-2 hours.
- Garnish the salad with the fresh dill and serve.
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