Farfalle with tuna and homemade mayonnaise

There are days when a can of tuna sits in the pantry and you don't feel like cooking anything complicated. Farfalle with tuna and homemade mayonnaise is the kind of recipe I whip up when I need a quick, hearty meal with readily available ingredients. The pasta cooks quickly, and the homemade mayonnaise transforms the flavor, so I never skip it. I mix it with the canned tuna, and not much else is needed.

Quick Info

Total time: about 30 minutes
Servings: 2-3
Difficulty: easy
Recipe type: main dish, quick, lunch or dinner

Ingredients

300 g farfalle pasta
1 can of tuna (in oil)
1 raw egg yolk
1 boiled egg yolk
lemon juice (to taste)
oil (for mayonnaise)
salt
pepper

Instructions

1. Cook the farfalle pasta in a pot of boiling salted water. At the beginning of the cooking process, add a splash of oil from the tuna can for flavor. Stir a bit.
2. Cook the pasta according to the time indicated on the package. Once done, drain well and set aside.
3. Meanwhile, prepare the mayonnaise: mix the raw egg yolk with the boiled yolk and a pinch of salt. I use a wooden spoon and stir continuously in the same direction. Gradually pour in the oil, little by little, until it emulsifies. Finally, add lemon juice to taste.
4. When the pasta is warm, mix it with the mayonnaise until evenly coated.
5. Add the drained and lightly flaked tuna. Stir gently to avoid breaking it too much.
6. Taste and adjust with salt and pepper if needed.
7. It can be served cold or warm, right after preparation. A fresh parsley leaf for garnish is optional.

Why I make this recipe often

I love that it doesn't require complicated ingredients and comes together quickly, without any fuss. It's hearty, and the homemade mayonnaise gives it a unique flavor compared to store-bought versions. It's perfect for a quick meal when I don't feel like cooking something elaborate.

Tips and variations

Tips

Use the oil from the tuna can only during cooking; don’t add it to the mayonnaise to keep it from being too heavy.
The mayonnaise should be mixed in the same direction and patiently. Don’t rush the oil, or it might separate.
If you prefer firmer pasta, stop cooking one minute before the recommended time.
Substitutions

Tuna in water can be used, but the final flavor won't be as intense.
You can make the mayonnaise using only the raw yolk if you don’t feel like boiling an egg, but the texture will be different.
Variations

You can add a bit of freshly ground pepper at the end for a more pronounced flavor.
For extra freshness, a little grated lemon zest works well, but it’s not necessary.
If you want something crunchy, you can add some finely diced pickles, but only if you like the combination.
Serving ideas

It can be served warm or cold, depending on your preference or the weather.
As an appetizer for a larger gathering, in small bowls.
Garnish with parsley or even dill if you want something more aromatic.

Frequently asked questions

Can I use a different type of pasta?

Yes, any short pasta works – penne, fusilli, or even broken spaghetti if you don’t have farfalle.

Can I use store-bought mayonnaise?

Yes, but the taste won’t be as fresh or rich. It’s okay in a pinch, but I recommend homemade mayonnaise.

Can I add the egg white from the boiled egg to the mayonnaise?

You can, but the final texture will be denser and less creamy. It’s better with just the yolk.

Is it good the next day?

Yes, but it’s best kept in the fridge in a sealed container. The flavor remains fine, although the pasta may absorb some mayonnaise and become firmer.

Do I need to rinse the pasta after cooking?

No, especially if you mix it immediately with the mayonnaise. It won’t become sticky.

Nutritional values

Estimated for one serving (out of 3): approximately 500-550 kcal, 24 g protein, 55 g carbohydrates, 22-24 g fat. Values depend on the amount of mayonnaise and the type of tuna used. It’s a hearty recipe, especially due to the mayonnaise and pasta.

Storage and reheating

The pasta salad with tuna and mayonnaise can be stored in the fridge in a sealed container for about 1-2 days. I do not recommend reheating in the oven or on the stove – it’s served either cold or at room temperature. Homemade mayonnaise doesn’t last long, so don’t make large batches if you won’t consume it quickly.