• Save to your scrapbook
  • Save to your scrapbook

    Tuna and Pasta Salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Tuna and Pasta Salad

    • Preparation time: 40 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 4 medium eggs
    • 225g pasta shells
    • Salt
    • Freshly ground black pepper
    • 1 tsp sunflower oil or margarine
    • 420g tin kidney or butter beans
    • 200g tin tuna
    • 2 large carrots
    • 12 cherry tomatoes
    • Cayenne pepper
    • English mustard powder
    • 2 little gem lettuces
    • 4 tbsp créme fraîche or mayonnaise
    • Fresh herbs, such as chives, parsley, mint, basil or coriander


    1. Bring a pan of water to the boil. Add the eggs and boil for exactly 10 minutes. Remove from the pan and leave to cool in cold water.
    2. Fill the kettle and put it on to boil. Put the pasta shells in a large saucepan. Add a small pinch of salt and the oil or margarine (this prevents the pasta from sticking together). Pour the boiled water over the pasta and cook on a medium heat for 10-12 minutes (check the instructions on the packet).
    3. Open the tins of beans and tuna. Drain off all the liquid and set aside. Kidney beans must be washed thoroughly in a sieve before use.
    4. Drain the pasta and run some warm water through it. This removes excess starch. Leave to drain in the colander.
    5. Grate the carrots. Wash the cherry tomatoes then cut them in half. Put these in the mixing bowl then add the drained beans and tuna. Mix well. Add the pasta and mix everything well again. Season with small pinches of salt, cayenne pepper and mustard powder.
    6. Chop the lettuce leaves. Put in a colander, wash, then leave to drain.
    7. To make the herb dressing, mix the créme fraîche or mayonnaise with a pinch of salt and pepper and stir well. Wash your chosen herbs under cold water. Shake off any excess water, pat dry then snip the herbs into the créme fraîche. Ideally, chill in the fridge until you are ready to dress the salad. Peel the hard-boiled eggs and chop into about 6 pieces each. Add to the tuna and pasta. Lastly add the chopped lettuce and mix well. The salad is now ready to serve. Only add the dressing just before taking it to the table. The salad is delicious as it is, but can be served with fresh crusty bread or toasted croutons.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars