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.
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.
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.
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.
