This pasta tuna salad is a simple yet tasty traditional Costa Rica dish, which is called Atun con Caracolitas, or Tuna with Little Shells. I've not put any sort of spin on it, so it's the original version.
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This pasta tuna salad is a simple yet tasty traditional Costa Rica dish, which is called Atun con Caracolitas, or Tuna with Little Shells. I've not put any sort of spin on it, so it's the original version.
Costa Rica has a huge selection of canned tuna at the supermercados, and you simply can't find better canned tuna anywhere. The tuna is packed the same day it's caught, at a plant located in Puntarenas on the Pacific side of the country. You can make this pasta tuna salad using fresh tuna that you cook yourself, but it wouldn't be Costa Rica style 🙂
How to make Costa Rica Pasta Tuna Salad
Ingredients
- Small pasta shells
- Tuna in oil
- Salt and pepper
- ¾ teaspoon freshly ground black pepper
- Mayonnaise
- Yellow mustard
- Frozen peas, thawed
- Onion
- Celery
- Green bell pepper
- Cilantro
Instructions
- Prep the fresh ingredients and have them ready to go.
- Cook the pasta shells according to instructions. Drain them only when you're ready to mix up the salad, because otherwise they'll stick together.
- In a large mixing bowl, combine the mayo, mustard, salt and pepper.
- Drain the tuna and add it and all the remaining ingredients to the bowl and mix well.
- Refrigerate and serve chilled.
How to store Pasta Tuna Salad
You can store it in the refrigerator in an airtight container for up to a week, if it lasts that long 😉
If you want to freeze pasta tuna salad, place it in a Ziplock-style freezer bag. Lay it on its side and flatten it, because this saves space in the freezer and makes it thaw quicker, too. Remove as much air as you can before sealing the bag.
Want more Latin American dishes?
These dishes are fan favorites here at The Unfussy Cook, so I think you'll really enjoy them!
- Costa Rica Chicken - a traditional way of preparing chicken, and really tasty!
- Nicaragua-Style Creamy Jalapeno Chicken - the perfect amount of heat in a creamy sauce
- Peruvian Ceviche with Shrimp - See what makes Peruvian ceviche different from its Mexican cousin
A fan favorite here at The Unfussy Cook is No-Bake Buffalo Mac and Cheese - give it a try soon!
📖 Recipe
Tuna and Shells Salad a la Costa Rica
Ingredients
- 1 bag small pasta shells (small bag, 8.8 oz)
- 2 cans tuna in oil (5 oz cans)
- ½ teaspoon salt
- ¾ teaspoon freshly ground black pepper
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 cup frozen peas thawed
- ½ small onion diced
- 2 medium stalks celery diced
- ½ cup green bell pepper diced
- ½ cup cilantro chopped
Instructions
- Prep the tuna fresh ingredients and have them ready to go.
- Cook the pasta shells according to instructions. Drain them only when you're ready to mix up the salad, otherwise they'll stick together.
- In a large mixing bowl, combine the mayo, mustard, salt and pepper.
- Drain the tuna and add it and all the remaining ingredients to the bowl and mix well.
- Refrigerate and serve chilled.
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