Tuna Pasta Egg Salad by @cookinwithmima

30 min

4 servings

🍝

150 g

Rotini pasta

🐟

230 g

Chunk light tuna

🧅

40 g

Purple onion

🥬

25 g

Celery

🥕

30 g

Carrot sticks

🌿

11 g

Italian parsley

🥒

60 ml

Sweet relish

🥚

150 g

Eggs

🌶️

40 g

Pickled jalapeños

🥑

200 g

Avocado

🥣

120 g

Greek yogurt

🥚

60 g

Mayonnaise

⚫

2 g

Black pepper

🌼

30 g

Dijon mustard

🥒

60 ml

Sweet pickled juice

🍋

15 ml

Lemon juice

🧂

3 g

Salt

🍬

13 g

Cane sugar

🫒

15 ml

Olive oil

  1. Cook
    • rotini pasta

    Bring a pot of water to a boil and cook the rotini pasta according to the package directions, about 10 minutes.

  2. Spoon
    • hard-boiled eggs
    • Rotini pasta

    Hard-boil the eggs in the pot during the pasta cooking time, then remove them with a slotted spoon.

  3. Dice
    • purple onion
    • celery
    • carrot sticks

    Dice the purple onion, celery, carrot sticks, Italian parsley, pickled jalapeños, and avocado on a cutting board.

  4. Place
    • purple onion
    • celery
    • carrot sticks

    Place the chopped purple onion, celery, carrot sticks, Italian parsley, sweet relish, and pickled jalapeños in the large mixing bowl.

  5. Whisk
    • Greek yogurt
    • mayonnaise
    • Black pepper

    Whisk the Greek yogurt, mayonnaise, Dijon mustard, sweet pickle juice, lemon juice, salt, cane sugar, olive oil, and black pepper in the small mixing bowl until creamy.

  6. Drain
    • rotini pasta

    Drain the cooked rotini pasta in a colander and rinse it under cold water until cooled.

  7. Add
    • rotini pasta
    • chunk light tuna in water

    Add the cooled rotini pasta and chunk light tuna in water to the large mixing bowl, then toss to combine.

  8. Dice
    • hard-boiled eggs
    • avocado
    • Rotini pasta

    Dice the peeled hard-boiled eggs and add them with the diced avocado to the pasta mixture.

  9. Pour
    • Greek yogurt
    • mayonnaise
    • Rotini pasta

    Pour the dressing over the salad and toss gently until all ingredients are evenly coated.

  10. Transfer
    • Chunk light tuna
    • Eggs

    Transfer the tuna pasta egg salad to a serving bowl and serve chilled.

Tuna Pasta Egg Salad by @cookinwithmima

30 min

4 servings

🍝

150 g

Rotini pasta

🐟

230 g

Chunk light tuna

🧅

40 g

Purple onion

🥬

25 g

Celery

🥕

30 g

Carrot sticks

🌿

11 g

Italian parsley

🥒

60 ml

Sweet relish

🥚

150 g

Eggs

🌶️

40 g

Pickled jalapeños

🥑

200 g

Avocado

🥣

120 g

Greek yogurt

🥚

60 g

Mayonnaise

⚫

2 g

Black pepper

🌼

30 g

Dijon mustard

🥒

60 ml

Sweet pickled juice

🍋

15 ml

Lemon juice

🧂

3 g

Salt

🍬

13 g

Cane sugar

🫒

15 ml

Olive oil

Preparation Steps

  1. Step 1/10

    Bring a pot of water to a boil and cook the rotini pasta according to the package directions, about 10 minutes.

    🍝rotini pasta
    🍲pot
    🥄wooden spoon

  2. Step 2/10

    Hard-boil the eggs in the pot during the pasta cooking time, then remove them with a slotted spoon.

    🥚hard-boiled eggs
    🍲pot
    🥄slotted spoon

  3. Step 3/10

    Dice the purple onion, celery, carrot sticks, Italian parsley, pickled jalapeños, and avocado on a cutting board.

    🧅purple onion
    🥬celery
    🥕carrot sticks
    🌿Italian parsley
    🌶️pickled jalapeños
    🥑avocado
    🔪chef's knife
    🪵cutting board

  4. Step 4/10

    Place the chopped purple onion, celery, carrot sticks, Italian parsley, sweet relish, and pickled jalapeños in the large mixing bowl.

    🧅purple onion
    🥬celery
    🥕carrot sticks
    🌿Italian parsley
    🥒sweet relish
    🌶️pickled jalapeños
    🥣large mixing bowl
    🥄wooden spoon

  5. Step 5/10

    Whisk the Greek yogurt, mayonnaise, Dijon mustard, sweet pickle juice, lemon juice, salt, cane sugar, olive oil, and black pepper in the small mixing bowl until creamy.

    🥣Greek yogurt
    🥚mayonnaise
    🌼Dijon mustard
    🥒sweet pickle juice
    🍋lemon juice
    🧂salt
    🍬cane sugar
    🫒olive oil
    ⚫black pepper
    🥣small mixing bowl
    🥄wooden spoon
    🥄measuring spoons

  6. Step 6/10

    Drain the cooked rotini pasta in a colander and rinse it under cold water until cooled.

    🍝rotini pasta
    🧺colander

  7. Step 7/10

    Add the cooled rotini pasta and chunk light tuna in water to the large mixing bowl, then toss to combine.

    🍝rotini pasta
    💧chunk light tuna in water
    🥣large mixing bowl
    🥄wooden spoon

  8. Step 8/10

    Dice the peeled hard-boiled eggs and add them with the diced avocado to the pasta mixture.

    🥚hard-boiled eggs
    🥑avocado
    🔪chef's knife
    🪵cutting board
    🥣large mixing bowl

  9. Step 9/10

    Pour the dressing over the salad and toss gently until all ingredients are evenly coated.

    🥣Greek yogurt
    🥚mayonnaise
    🌼Dijon mustard
    🥒sweet pickle juice
    🍋lemon juice
    🧂salt
    🍬cane sugar
    🫒olive oil
    ⚫black pepper
    🥣large mixing bowl
    🥄wooden spoon

  10. Step 10/10

    Transfer the tuna pasta egg salad to a serving bowl and serve chilled.

    🥣large mixing bowl

Composition

Ingredients

Types

Grains, Vegetables, Herbs, Condiments, Pickles, Fruits, Dairy, Spices, Seasonings, Sweeteners, Oils

Ingredients

Rotini pasta, Chunk light tuna, Purple onion, Celery, Carrot sticks, Italian parsley, Sweet relish, Eggs, Pickled jalapeños, Avocado, Greek yogurt, Mayonnaise, Black pepper, Dijon mustard, Sweet pickled juice, Lemon juice, Salt, Cane sugar, Olive oil

Notes

Rotini pasta (dry, uncooked), Chunk light tuna (in water), Purple onion (finely diced), Celery (petite diced), Carrot sticks (finely chopped, or grated carrots), Italian parsley (finely chopped), Eggs (large, hard boiled, diced), Pickled jalapeños (finely chopped), Avocado (large, peeled and diced), Greek yogurt (for the dressing), Mayonnaise (for the dressing), Black pepper (freshly cracked), Sweet pickled juice (or less to preference), Salt (or more to taste)

Allergens

Gluten, Celery, Milk, Eggs, Mustard

Dietetics

Dietary regimen

Pescatarian, High Protein

Calories

510 kcal

Macro nutrients

Protein: 27g, Carbohydrates: 46g, Fat: 25g, Fiber: 6g, Sugars: 13g

Nutritional Information

Minerals

Sodium: 950mg, Potassium: 510mg, Calcium: 100mg, Iron: 2.4mg

Vitamins

Vitamin A: 360mcg, Vitamin C: 15mg, Vitamin D: 2.5mcg, Vitamin B12: 2.3mcg, Vitamin K: 75mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, large mixing bowl, small mixing bowl, sieve, colander, measuring cups, measuring spoons, wooden spoon, pot, slotted spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Salad, Side Dish

Occasions

Lunch, Dinner, Picnic, Potluck, Meal Prep, Summer

Origin

Source

Platform

instagram

Original Creator

@cookinwithmima

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Tender, Crunchy, Chewy, Chunky

Flavors

Savory, Tangy, Sweet, Salty, Peppery, Spicy, Herby, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 60 min if the temperature is above 32°C or 90°F,Contains tuna, eggs, mayonnaise, and dairy), fridge : 3 days (Store in an airtight container,Refrigerate at or below 4°C or 40°F,Stir gently before serving,Avocado may brown slightly during storage), freezer : (Not recommended because the mayonnaise-yogurt dressing, pasta, celery, and avocado lose their texture after thawing)