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Ensalada de Coditos y Atun

Servings 8 people
Prep Time 20 mins
Cook Time 10 mins


  • 500 g codito pasta or chifferi rigati
  • 4 tins tuna in water
  • 1 tin pitted black olives cut in half
  • 1 red pepper
  • 2 cups shredded iceberg lettuce
  • 1 cup sweetcorn
  • ½ cup fresh chopped coriander (cilantro)
  • ¼ cup chopped chives
  • ½ cup chopped pickled jalapenos
  • ½ cup mayonnaise
  • ½ cup creme fraiche
  • 2 tbsp dijon mustard
  • 1 tsp salt
  • ¼ tsp ground black pepper


  • Cook the pasta according to the packet instructions. Once is cooked, drain the pasta and rinse it with cold water until the pasta is cold.
  • Chop all the vegetables and set aside.
  • Mix the mayonnaise, creme fraiche, dijon mustard, salt and pepper in a little bowl.
  • Open the tins of tuna and drain the water, put then in a large salad bowl and mix.
  • Then add the vegetables and mix and then add the pasta, mix again.
  • Add the dressing and mix very well. Keep it in the fridge until is ready to eat. Enjoy it with some delicious and refreshing agua fresca.
Course: Salad
Cuisine: Mexican
Keyword: mexican, salad, mexican food, comida mexicana, tuna, comfort food, vegetables, easy recipe