Ingredients:

  • 1 pound (450g) elbow macaroni, farfalle (bowties), or rotini
  • Water for cooking pasta
  • 1 tablespoon (15ml) salt, for pasta water
  • 2 (5-ounce/142g) cans tuna in water, drained well
  • ½ cup (120ml) mayonnaise
  • ¼ cup (60ml) plain Greek yogurt
  • 2 tablespoons (30ml) Dijon mustard
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • ¼ cup (30g) finely chopped red onion
  • ½ cup (50g) finely chopped celery
  • ½ cup (75g) frozen peas, thawed
  • 2 tablespoons (10g) fresh dill, chopped (or 2 teaspoons dried)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente (with a slight bite).
  2. Drain pasta immediately and rinse with cold water to stop the cooking process. Ensure all excess water is drained away. Set aside to cool slightly.
  3. In a large mixing bowl, flake the drained tuna with a fork.
  4. Add mayonnaise, Greek yogurt, Dijon mustard, and lemon juice to the tuna. Mix well.
  5. Stir in red onion, celery, thawed peas, and dill. Season with salt and pepper.
  6. Gently fold the cooled pasta into the tuna mixture, ensuring everything is well combined.
  7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  8. Before serving, taste and adjust seasoning with salt and pepper as needed.