Salade de pâtes au thon – French tuna pasta salad Recipe
This French tuna pasta salad is a practical cold dish that works perfectly as a work lunch or a picnic meal. In France, similar salads are often bought in delicatessens as ready-made “salades composées”. The taste is fresh, slightly mustardy, with crunchy vegetables and satisfying pasta.
It’s a complete, make-ahead meal in one bowl – protein, carbs and vegetables in a creamy, lightly mustardy dressing inspired by French deli salads.
Chef's tips
Cook the pasta just to al dente and cool it quickly so it keeps a pleasant bite and doesn’t turn mushy in the salad. Drain both the tuna and the corn very well so the dressing doesn’t get watered down.
How to serve
Pack into lunch boxes with a wedge of lemon and a handful of salad leaves on the side. For a more substantial meal, serve with crusty baguette and a simple green salad.
Ingredients
- pasta - 250 g
- tuna - 160 g
- cucumber - 1 piece
- bell pepper - 1 piece
- corn - 150 g
- shallot - 1 piece
- mayonnaise - 60 g
- plain yogurt - 80 g
- mustard - 10 g
- lemon juice - 10 ml
- parsley - 8 g
- salt
- pepper
Preparation
- Cook the pasta in plenty of salted water according to the instructions on the packet, but reduce the cooking time by about 1 minute so it stays slightly firm. Drain and rinse under cold water to stop the cooking, then drain very well.
- Wash the cucumber, peel if needed, and cut into cubes. Wash the bell pepper, remove the core and seeds, and cut into small cubes. Peel the shallot and finely chop it.
- Drain the corn in a sieve. Drain the tuna and break it up with a fork.
- In a large bowl, mix the mayonnaise, yogurt, mustard and lemon juice. Season with salt and pepper, taste, and add more mustard or lemon if needed.
- Add the cooked and cooled pasta, tuna, cucumber, bell pepper, corn and chopped parsley to the dressing. Gently but thoroughly mix so the sauce coats all the ingredients.
- Chill the salad in the fridge for at least 20–30 minutes so the flavours can meld. Stir again before serving and adjust the seasoning with salt and pepper if needed.
Storage
Store the salad in an airtight container in the fridge and eat within 1–2 days. Stir before serving; if it seems a bit dry, loosen it with a spoonful of yogurt, mayonnaise or a splash of lemon juice.
This salad is ideal for busy days: you can prepare it the evening before, and it tastes even better once the flavours have had time to blend in the fridge.
