Emmanuel Duverneau

In a pot, boil eggs for about 10-12 minutes until hard-boiled. Once cooked, transfer them to ice-cold water for about 15 minutes. Crack and peel the eggs, then chop them.

In a large bowl, combine the drained tuna, chopped hard-boiled eggs, mayonnaise, finely minced celery, chopped basil, cherry tomatoes, finely chopped parsley, red onion, all seasonings (dried oregano, dried dill, red pepper flakes, garlic powder, onion powder, salt, pepper), and lemon juice. Mix well to combine.

In a separate pot, boil fusilli pasta according to package directions until al dente. About 2 minutes before the pasta is done cooking, add the frozen green peas to the boiling water.

Drain the pasta and peas, then rinse with cold water to cool them down and prevent sticking. Add the cooled pasta and peas to the large bowl with the tuna mixture.

Mix everything thoroughly until the pasta and vegetables are evenly coated with the dressing. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld and the salad to chill completely. Serve cold and enjoy!