6 Reviews

This is very good and fresh-tasting! I did reduce the amount of tuna by about half. I also added some cucumber and lettuce I wanted to use. Didn't change anything else. Thank you for sharing this most enjoyable recipe with us.

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mianbao July 07, 2012

We really enjoyed this. I substituted brown rice pasta and left out the tomatoes and it was just what we were looking for. I love the fact that the dressing is made from scratch and is not made with made with mayo. Light, refreshing and healthy. Fantastic! Thanks for a keeper!

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Rosiegirl September 02, 2008

This was so awesome! I made it without the black olives so next time I think I'll double or triple the capers to replace the salinity missing from the olives. It was still so great that I didn't want to eat the chicken I made with it! Can't wait to try it tomorrow after it's had time to maserate in the fridge.

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Three Kids Make Me Crazy July 21, 2008

Both my husband and I thought this needed tweaking. The onion and black olives were overpowering (I would add to taste next time) and I only used about 1/2 of the pasta. We also thought the "dressing" was bland. I added about 5 shakes of red wine vinegar and that helped some, but we finally added about 1/4 cup of italian dressing. It was nice for a change from our usual tuna salad. Thanks for posting!

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Tamaretta May 28, 2007

Great salad. I made this because the earlier reviewer had such great things to say about it!! I didn't have any oil packed tuna, so I used a 12 oz pouch of tuna along with about 1/4 cup of olive oil. I also mixed all the ingredients except the tomatoes and pasta in a bowl and then combined everything together. I used the juice of two lemons because we like the freshness of lemon with the tuna. Great salad...we'll make this again and again!

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Akikobay August 01, 2005

This is delicious- the addition of the tuna makes it different from the usual pasta salad. My canned tuna was packed in lots of oil, so I drained two of the cans rather than adding all 3 undrained. Otherwise, prepared as posted, with fusili pasta, and it was perfect for us. Also, to insure that everything was evenly coated with the dressing, I mixed all the ingredients (except tomatoes) together first before tossing with the pasta and tomatoes. It worked, I avoided having all the good stuff at the bottom of the pan. Makes a huge amount; three of us had two rather large helpings each and I have about a third or the original quantity left over. I'm sure it will be wonderful the second day, if not even better. I served this with Mimi's Spinach Pie #127198 and all the diners agreed it was a terrific combination. Thanks for posting!

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FlemishMinx June 28, 2005
Josephine's Tuna Pasta Salad