Tuna, Lemon & Crispy Caper Pasta Salad Recipe

Are you ready to tantalize your taste buds with a pasta salad that’s bursting with bold flavours and delightful textures? Look no further than our mouthwatering Tuna, Lemon & Crispy Caper Pasta Salad recipe! It’s a culinary adventure you won’t want to miss.

Imagine twirling forkfuls of perfectly cooked fusilli, each bite enveloped in a symphony of taste. We start with tender flakes of succulent tuna, adding a rich and savoury element to the salad. Then, we zest up the dish with the vibrant tang of fresh lemon. Its citrusy notes lend a refreshing brightness that dances on your palate.

But let’s talk about the stars of the show—the crispy capers. These little flavour bombs are transformed into golden nuggets of deliciousness through a quick sizzle in extra virgin olive oil. As they fry, their unique briny essence is released, infusing the oil with a tantalizing flavour. And the best part? They become irresistibly crispy, providing a delightful textural contrast to the pasta salad.

Speaking of flavours, let’s not forget the garlic.  Finely minced, It adds a subtle depth that enhances every bite. And to balance out the garlic’s robustness, we introduce fresh parsley. Its vibrant green colour and herbaceous taste bring a touch of freshness and harmony to the dish.

To tie everything together, we whisk in a dollop of Dijon mustard. This velvety condiment adds a creamy tang and a hint of heat, elevating the flavours of the tuna, lemon, and capers to new heights.

Whether you’re enjoying it as a refreshing lunch, a side dish for a barbecue, or a light dinner, this Tuna, Lemon & Crispy Caper Pasta Salad is a true showstopper. It’s a dish that celebrates the art of combining simple ingredients to create a culinary masterpiece that will leave you craving more.

So, gather your ingredients and prepare to be amazed by the explosion of flavours and textures in this extraordinary pasta salad. Get ready to delight your senses with the tantalizing combination of fusilli, tuna, lemon, garlic, crispy capers, parsley, and Dijon mustard. Brace yourself for a culinary experience that will transport you to a world of exquisite taste.

Tips & Tricks

• For pasta salad, you will want to cook the pasta more than the package instructions, al dente pasta salad is not good! The rigatoni I used for this recipe states a 14-minute cook time on the packet, I cooked it for 16 minutes in total.
• Let the pasta cool down naturally, just drain it and toss it in some olive oil, this ensures a good texture, helps the pasta cling to the sauce and ingredients. If you rinse the pasta under cold water, you’ll end up with a soggy pasta salad.
• Fry the capers in the extra virgin olive oil, and keep the temperature below 140C / 285F to be sure not to hit the smoke point of extra virgin olive oil (generally around 160C / 320F).

Tuna, Lemon & Crispy Caper Pasta Salad Recipe

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Get ready to elevate your pasta salad game with this sensational Tuna, Lemon & Crispy Caper Pasta Salad! This delightful dish combines al dente fusilli with tender flakes of tuna, zesty lemon, and the irresistible crunch of crispy capers. Sautéed garlic and fresh parsley bring depth and balance, while a touch of Dijon mustard adds a creamy kick. This salad is a celebration of vibrant flavours and delightful textures that will take your taste buds on a delicious journey. Prepare to indulge in a bowl of pure culinary bliss that will leave you craving every mouthwatering bite.

Prep Time 30 minutes

Total Time 30 minutes

Ingredients

• 250g fusilli pasta
• 1 x tin of tuna (100g 3.5oz drained weight)
• 4 x heaped teaspoons of capers
• 100ml / 1/3 cup extra virgin olive oil
• Zest of 1 lemon and the juice of half
• 1/2 cup of chopped parsley
• 1 tablespoon of picked thyme leaves thyme
• 1 x garlic clove
• 1 heaped teaspoon of dijon mustard
• 1 teaspoon of honey (or 1 teaspoon of sugar)

Instructions

1. Cook and cool the pasta, cook it over the packet instruction by 1-2 minutes.
2. Add the olive oil to a saucepan, and gently heat it to around 120C / 250F.  Add the drained and dried capers and a sprig of thyme. 
3. Gently fry in the oil whilst swirling or stirring, until the capers have burst open and look crispy.
4. Pour everything through a strainer over a bowl and allow to cool.
5. Into a mixing bowl zest the lemon, the juice of half a lemon, finely grate the garlic, add the mustard, finely chopped parsley, picked thyme leaves, a little pinch of salt and the honey.
6. Mix all that together with a whisk and start to slowly stream in the infused olive oil, until you have a dressing.
7. Add the cooled pasta and half the tin of tuna (ideally all the small flakes) and 2/3’s of the crispy capers.
8. Mix everything well, taste for seasoning.
9. Plate up into your serving bowl or platter, and garnish the top with the reserved tuna and crispy capers.