When I first made this recipe, my husband was not too thrilled with the idea of tuna. But he loved it! I think the combination of the tuna and cannellini beans really set this dish apart from many other pasta salads. Give it try!
Fresh chopped parsley
7 Ounce (1 Can)
Canned cannellini beans
14 Ounce, drained, rinsed (1 Can)
3⁄4 Small, thinly sliced
2 , chopped in thin pieces
4 Tablespoon (Of 1 Lemon)
Extra virgin olive oil
1. In a large pan, bring water to a boil.
2. Cook the pasta for an al dente texture. Drain and place in large serving bowl. (Do not overcook, it will continue cooking when done.)
3. Add in the tuna, beans, onion, celery, parsley and mix well.
4. In a separate bowl, mix the lemon juice and olive oil for the dressing then pour over the salad and mix.
5.. Mix well and set aside for 1 hour covered before you serve (or serve warm).
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Instead of ransacking the fridge to fix a quick dinner, why not toss some pasta, tuna, and cannellini beans together. It's so rich and flavorful and comes dressed with simple flavorings. Devour with baguette or on its own. For inspiration, follow the recipe in the video.