Tuna Pasta Salad by Maille Dijon Mustard


  • 227g medium size pasta shells, cooked and drained and rinsed in cold water
  • 1 can (170g) tuna, drained and flaked
  • 4 (2 each) red and yellow peppers, finely chopped
  • 1 small fennel bulb, finely sliced reserving leaves
  • 4 green onions, chopped
  • 2 tsp.Maille Dijon mustard
  • 5 tbsp. crème fraîche or sour cream
  • Juice of half a lemon (about 1 ½ tbsp.)
  • Salt and freshly ground black pepper


4 people
45 minutes
  • Combine cooked and cooled pasta, tuna, peppers, green onions and fennel in large serving bowl.
  • Combine mustard, crème fraîche, lemon juice, salt and freshly ground pepper in small bowl with wire whisk. Pour over pasta and toss to coat.
  • Garnish with reserved fennel leaves and serve.

Chef’s tip
We suggest shell-shaped pasta as the vegetables and tuna can nestle together inside.