Ah! Cans of tuna fish 🐟—a pantry staple that’s super versatile. You can use it for salads, casseroles, sandwiches, pasta dishes, or even quick snacks. Since you also mentioned spaghetti salad, I can combine the two for a classic Tuna Spaghetti Salad recipe.
🥗 Tuna Spaghetti Salad
Serves 4–6
Ingredients
- 8 oz spaghetti (or any short pasta like rotini)
- 2 cans tuna fish, drained
- 1 cup mayonnaise (or light mayo/Yogurt for lighter version)
- 1 tbsp Dijon mustard (optional)
- 1 cup celery, finely chopped
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- ½ cup sweet corn (optional)
- Salt & black pepper, to taste
- Optional: chopped pickles, fresh parsley, or lemon juice
Instructions
1. Cook the pasta
- Boil spaghetti in salted water until al dente.
- Drain and rinse under cold water to cool.
2. Prepare the tuna mix
- In a large bowl, combine drained tuna, mayonnaise, mustard, celery, bell pepper, onion, and corn.
- Mix gently to combine.
3. Combine with pasta
- Add cooled spaghetti to the tuna mixture.
- Toss gently until pasta is coated.
- Season with salt, pepper, and optional lemon juice.
4. Chill & serve
- Refrigerate at least 30 minutes before serving to allow flavors to meld.
🔥 Pro Tips
- Flake tuna lightly for better texture.
- Add crunch: chopped cucumbers, celery, or bell peppers.
- Extra flavor: a dash of paprika, dill, or hot sauce.
- Make ahead: Pasta salad improves after sitting in the fridge for a few hours.
Variations
- Mediterranean: Add olives, cherry tomatoes, feta, and olive oil instead of mayo.
- Creamy avocado: Mix in mashed avocado with mayo for extra creaminess.
- Healthy: Use whole wheat pasta and Greek yogurt instead of mayo.
If you want, I can give you a super creamy, restaurant-style Tuna Spaghetti Salad that’s indulgent, cheesy, and extra flavorful 🐟🧀—perfect for potlucks or summer lunches.
Do you want me to do that?
