Ingredients:

  • 350 g (12 oz) Short Pasta (Fusilli, Penne, or Rotelle)
  • 1 Tbsp (15 g) Coarse Salt (for the boiling water)
  • 1 tsp (5 ml) Olive Oil
  • 2 x 140 g (5 oz) cans Tinned Tuna, thoroughly drained
  • 1 x 300 g (10.5 oz) can Sweetcorn, thoroughly rinsed and drained
  • 50 g Small Red Onion or Shallot, very finely diced
  • 120 ml (1/2 cup) Good Quality Mayonnaise
  • 60 ml (1/4 cup) Greek Yogurt or Crème Fraîche
  • Zest of 1 large lemon
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • 1 tsp (5 ml) Dijon Mustard
  • Freshly Ground Black Pepper, to taste
  • Sea Salt, to taste
  • 2 Tbsp Fresh Chives, finely snipped

Instructions:

  1. Boil the Water: Fill a large stockpot with water, add the 1 Tbsp of salt, and bring to a rapid, rolling boil.
  2. Cook the Pasta: Add the pasta and cook according to package directions, aiming for al dente (firm to the bite).
  3. Reserve Water & Drain: Just before draining, scoop out 120 ml (1/2 cup) of the starchy cooking water and set aside. Drain the pasta immediately and rinse quickly with cold water to halt the cooking process, ensuring the pasta is still slightly warm. Toss with the 1 tsp of olive oil.
  4. Prepare Core Ingredients: Ensure the tuna and sweetcorn are very well drained. Finely dice the red onion and snip the chives.
  5. Whisk the Dressing: In a large mixing bowl, combine the mayonnaise, Greek yogurt, lemon zest, lemon juice, and Dijon mustard. Season generously with pepper and lightly with salt. Whisk until completely smooth.
  6. Combine Warm Pasta: Add the slightly warm, drained pasta to the dressing bowl. Stir gently but thoroughly, ensuring every piece of pasta is lightly coated. (The residual warmth helps the dressing adhere better.)
  7. Fold in the Fillings: Gently fold in the drained tuna, sweetcorn, and diced red onion.
  8. Check Consistency: If the pasta salad appears too stiff or dry, gradually incorporate the reserved starchy pasta water, 1 tablespoon at a time, until you reach a beautiful, creamy coating consistency.
  9. Finish and Serve: Stir in the fresh chives. Taste and adjust the final seasoning (more salt, pepper, or a squeeze of lemon juice if needed). Serve immediately or chill for later.