Ingredients:

  • 8 oz short pasta (Shells, Rotini, or Elbow Macaroni)
  • 2 cans (5 oz each) Solid White Albacore Tuna in water, drained well
  • 1 cup frozen sweet peas, thawed
  • 2 stalks celery, diced
  • 1/4 cup red onion, finely minced
  • 1/4 cup sweet pickles, chopped
  • 2 tbsp fresh dill, chopped
  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Cook the pasta for one minute less than the package directions to maintain an al dente texture.
  2. In the final 60 seconds of boiling the pasta, add the frozen peas to the pot to blanch them.
  3. While pasta cooks, whisk together the mayonnaise, Dijon mustard, lemon juice, lemon zest, garlic powder, salt, and pepper in a large mixing bowl until smooth.
  4. Drain the pasta and peas, then rinse under cold water to stop the cooking process and remove excess starch.
  5. Fold the slightly damp pasta and peas into the dressing. Add the flaked tuna, diced celery, minced red onion, chopped pickles, and fresh dill.
  6. Toss gently until all ingredients are evenly coated. Serve immediately or chill for better flavor development.