While the pasta is cooking, make a large ice water bath. When the pasta is done, use a slotted spoon to transfer the pasta to the ice water bath. Keep the pot of water over the heat at a boil.

Allow the pasta to cool for a few minutes then remove from the ice water bath with a slotted spoon and transfer to a large clean kitchen towel to dry (gently patting them dry).

Blanch the frozen peas in the boiling water for 30 seconds. Remove the peas to the ice bath (adding more ice if needed) then drain the peas in a colander.

Place the pasta in a large mixing bowl and mix in the peas, celery, snap peas, onion, the tuna and the oil from the cans. Add the mayo and stir until well-combined. Season with salt and pepper then add the olive oil, chives, parsley, and celery leaves. Fold everything together until well-mixed. Check the seasoning and add additional salt and pepper if needed.

Cover and refrigerate for 12 hours or overnight, or a minimum of two hours. The longer it sits, the better it will be.

Serve as a side dish or main, and enjoy!

Note: I like to keep the tuna pieces somewhat large, but feel free to break the tuna up if you’d prefer.