Step 2: If using peas add to pasta water in last 2 minutes of cooking

Step 3: While pasta cooks drain tuna in strainer press firmly with fork to remove as much liquid as possible — wet tuna makes dressing watery

Step 4: In large bowl whisk together mayo mustard lemon juice and garlic powder until smooth

Step 5: Add tuna to dressing break up any large chunks mix well

Step 6: Add celery and red onion mix again

Step 7: Drain pasta — if serving cold rinse under cold water until completely cooled — if serving hot add directly to bowl

Step 8: Add pasta to tuna mixture toss everything together coating every piece

Step 9: Taste and season generously — this needs more salt than you think

Step 10: Garnish with fresh parsley serve immediately or refrigerate up to 3 days