Ingredients:

  • 1 cup (240 ml) full fat Mayonnaise
  • 2 tablespoons (30 ml) Fresh Lemon Juice, freshly squeezed
  • 1 tablespoon (15 ml) Dijon Mustard
  • 1 teaspoon (5 ml) Red Wine Vinegar
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 2 tablespoons (30 ml) Capers, drained and rough chopped
  • 3 tablespoons (45 ml) Gherkins (Cornichons), finely minced
  • 2 tablespoons (30 ml) Fresh Dill, finely chopped
  • 1 tablespoon (15 ml) Fresh Chives, snipped finely (optional)
  • Pinch Granulated Sugar (optional)
  • Two 5 oz (140g) Tins of Tuna (for assembly reference)
  • 1 pound (450 g) Pasta (for assembly reference)

Instructions:

  1. Whisk the Wet Ingredients: In a medium mixing bowl, combine the mayonnaise, lemon juice, Dijon mustard, and red wine vinegar. Whisk vigorously until the mixture is completely smooth and creamy.
  2. Season the Base: Whisk in the salt, pepper, and the pinch of sugar (if using). Taste the base mixture; it should be bright and tangy.
  3. Prep and Fold Solids: Finely mince the drained capers and gherkins. Finely chop the fresh dill and chives. Using a rubber spatula, gently fold these solids into the prepared mayonnaise base. Mix until just combined, taking care not to overmix.
  4. Final Adjustment: Taste the completed dressing and adjust seasonings—add more lemon juice for brightness or salt for depth. If the dressing is too thick, reserve a teaspoon of cold pasta cooking water to thin slightly.
  5. Chill (Crucial Step): Cover the bowl and refrigerate the dressing for a minimum of 30 minutes. This rest period is essential for allowing the acidity and herbs to infuse the mayonnaise fully.
  6. Assemble and Serve: In a large bowl, combine the cooled, cooked pasta and flaked, drained tuna. Pour the chilled dressing over the pasta and tuna, tossing gently until everything is evenly coated. Serve immediately or chill further.