German Pasta Salad with Tuna (Nudelsalat mit Thunfisch) Recipe
Nudelsalat mit Thunfisch is a popular German pasta and tuna salad, often taken to barbecues, picnics and office parties. It’s filling, travels well and can sit on the table for a while without losing its flavor. It’s something between a pasta salad and a sandwich spread – great eaten from a bowl or with a slice of bread.
In Germany, this type of Nudelsalat is a staple at house parties, barbecues, and “everyone brings something” gatherings. The tuna version is a popular alternative to heavier potato salads.
This salad combines the creaminess of a classic pasta salad with the protein boost of tuna, making it both satisfying and practical for any occasion.
Why this version works
- Pasta cooked al dente and rinsed with cold water stays springy and doesn’t fall apart in the dressing.
- Combining mayonnaise with yogurt creates a creamy but lighter sauce that isn’t overwhelmingly fatty.
- Pickles, their brine, and lemon balance the richness of the tuna and mayonnaise.
- Thoroughly draining the tuna and corn prevents the dressing from becoming watery after a few hours.
Chef's tips
Cook the pasta just to al dente and cool it quickly so it doesn’t turn mushy in the salad. Taste the dressing before adding the pasta – it should be slightly more intense, as the pasta will mellow the flavors.
How to serve
Serve well chilled in a large bowl, garnished with extra chives or parsley. It’s also delicious spooned onto slices of crusty bread or used as a filling for sandwiches and wraps.
Watch out for
- Don’t mix the dressing with warm pasta, or the salad will turn heavy, sticky, and spoil faster.
- Don’t over-salt before chilling – after 30 minutes in the fridge the flavor becomes noticeably stronger.
- Poorly drained tuna or corn will thin out the dressing and cause liquid to pool in the bowl after a few hours.
Substitutions
- You can replace natural yogurt with 12–18% sour cream for a richer sauce.
- Swap canned corn for cooked peas if you prefer a less sweet addition.
- Instead of pickles in brine, use lightly fermented cucumbers and add more lemon juice.
- You can substitute the tuna with mackerel in its own juice for a more intense flavor.
Ingredients
- pasta - 250 g
- tuna - 160 g
- corn - 150 g
- pickled cucumber - 3 piece
- bell pepper - 0.5 piece
- mayonnaise - 3 tablespoon
- plain yogurt - 3 tablespoon
- mustard - 1 teaspoon
- lemon juice - 1 tablespoon
- chives - 2 tablespoon
- salt
- black pepper
Preparation
- Cook the pasta in salted water according to the package instructions, but reduce the cooking time by 1 minute so it is slightly al dente. Drain, rinse with cold water and drain very well.
- Drain the tuna and flake it with a fork in a bowl.
- Drain the corn. Cut the pickled cucumbers into small cubes. Wash the bell pepper, remove the core and also cut into small cubes.
- Finely chop the chives.
- In a large bowl, mix the mayonnaise, yogurt, mustard and lemon juice. Season with a pinch of salt and pepper, taste and adjust the seasoning if needed.
- Add the cooked and cooled pasta, tuna, corn, cucumbers, bell pepper and most of the chives (reserve a little for sprinkling) to the dressing.
- Gently but thoroughly mix the salad so the dressing coats all the ingredients evenly.
- Refrigerate the salad for at least 30 minutes to let the flavors meld. Before serving, sprinkle with the remaining chives.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Before serving again, loosen the salad with a spoonful of yogurt or mayonnaise if it seems too dry and adjust the seasoning.
I like to chop the vegetables quite small so you get a bit of everything in each bite, and I always keep a little extra lemon juice on hand to brighten the flavor just before serving.
