Dill-Infused Tuna Pasta Delight
Dill-Infused Tuna Pasta Delight is a bright, practical dinner that leans on pantry tuna, tender pasta, lemon, capers, and a creamy but not heavy dill sauce. It is quick enough for a weeknight but tastes considered because each ingredient has a job: lemon lifts, capers sharpen, olive oil rounds, and fresh dill gives the dish its clean herbal character. Serve it warm, room temperature, or chilled as a pasta salad. The recipe is forgiving, economical, and especially useful when you want dinner without a complicated grocery list.
Ingredients
- 12 ounces short pasta such as fusilli, shells, or rigatoni
- 2 tablespoons extra-virgin olive oil
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon fine sea salt, plus more for pasta water
- 1/4 teaspoon black pepper
- 1/3 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons capers, drained and chopped
- 2 cans tuna in olive oil or water, 5 ounces each, drained gently
- 1/2 cup chopped celery
- 1/3 cup finely chopped fresh dill
- 1/4 cup chopped parsley
- Optional: 1/2 cup peas, thawed, or chopped cucumber for serving
Step by step
Bring a large pot of well-salted water to a boil. Cook the pasta until al dente according to package directions, reserving 1/2 cup of pasta water before draining.
While the pasta cooks, warm the olive oil in a small skillet over medium-low heat. Add the shallot and cook for 2 to 3 minutes until softened but not browned.
Add the garlic, salt, and pepper to the skillet and cook for 30 seconds, just until fragrant. Remove from the heat so the garlic does not become bitter.
In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, lemon zest, capers, and the warm shallot-garlic oil mixture.
Add the drained pasta to the bowl while it is still warm. Toss well so the pasta absorbs some of the dressing. Add reserved pasta water a tablespoon at a time if the sauce seems too thick.
Flake the tuna into large pieces and fold it in gently with the celery, dill, parsley, and optional peas. Try not to mash the tuna completely; larger flakes give a better texture.
Taste and adjust with more lemon juice, salt, pepper, or dill. The pasta should taste bright and seasoned, not flat.
Serve warm immediately, let it stand for 10 minutes for a room-temperature dinner, or chill for at least 1 hour for a pasta-salad style dish.
If serving after chilling, loosen with a spoonful of water, olive oil, or lemon juice because pasta continues to absorb dressing in the refrigerator.
Quick facts
| Category | Dinner |
|---|---|
| Last updated | 2026-07-22 |
| Time | 27 minutes |
| By | Marie — Chef |
Questions about dinner?
The How To Cook Guide team is happy to help.
Good to know
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will firm up as it chills, so stir in a little lemon juice, olive oil, or water before serving. This dish is not ideal for freezing because the creamy dressing can separate and the pasta may soften.
Frequently asked questions
Can I make this ahead for lunch?
Yes. It holds well for up to 3 days when refrigerated. For best flavor, refresh it with lemon juice and a small drizzle of olive oil before eating.
Should this be served hot or cold?
Either works. Warm pasta absorbs the dressing beautifully, while chilled pasta becomes more like a bright tuna pasta salad.
What kind of tuna is best?
Oil-packed tuna gives a richer flavor, while water-packed tuna keeps the dish lighter. Choose a tuna you enjoy eating on its own because the flavor is noticeable.
