Easy tuna pasta salad

A lunchbox staple, this tuna pasta salad is simple as anything and is even better made the night before and left to marinade.


  • 120g of any pasta shapes
  • 1 fresh tuna steak or a good quality tin or jar of tuna steak
  • olive oil
  • ½ a red onion or 4 spring onions, finely chopped
  • 4 inches of cucumber, finely chopped
  • teacup of sweetcorn, cooked (I used frozen)
  • 2 tablespoons of white balsamic vinegar
  • 2 tablespoons of mayo
  • sea salt
  • black pepper
  • fresh parsley or basil
Optional additions:
  • chopped hard boiled egg
  • baby tomatoes
  • red chilli
  • peas

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


Cook the pasta in a large pan of boiling salted water until al dente (retains a bit of bite).

Mean time, sear the tuna steak for 2-3 mins each side in a sizzling pan with olive oil, or stick it in the hottest oven drizzled with oil, for 10 mins. Or open and drain your tin or jar of tuna and break into chunks.

When the tuna is cooked break it into bite size rough chunks. Drain the pasta and mix in everything except the tuna and fresh herbs. It needs a good lot of seasoning.

Finally, gently combine the tuna with the pasta. Put it into an airtight container and keep in the fridge til lunchtime next day. To serve, sprinkle with fresh herbs.

Nutrition Info


Tuna is a great source of omega-3 fatty acid. Read why we need to get more of that in our diets here.

Good honest nutrition

My favourite exercise is somewhere between a lunge and a crunch, I call it lunch.

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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