Tarpon Springs, a beachfront city with a strong Greek influence, is not far from Tampa, Florida. This recipe is based on one I had tried at a nearby restaurant. It truly imparts a Mediterranean flavor.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound capellini pasta
- 3 lemons, zested and juiced
- ¼ cup extra-virgin olive oil
- ½ cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- 2 cloves garlic, minced
- ½ teaspoon salt
- 1 pinch crushed red pepper flakes, or to taste
- 1 (5 ounce) can tuna packed in oil
- ½ (15.5 ounce) can cannellini beans, drained and rinsed
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in capellini, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes.
- Squeeze lemon juice into a large bowl, removing all the seeds. Pour in olive oil and mix to combine. Mix in Parmesan cheese, parsley, lemon zest, garlic, salt, and crushed red pepper until well combined. Add in tuna, flaking and separating larger pieces. Carefully fold in cannellini beans.
- Drain capellini pasta and add to the tuna mixture. Toss to combine and serve immediately.
- If desired, feel free to use the entire can of beans.
Nutrition Facts
| Calories | 410 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 7 g |
| Protein | 19 g |
| Saturated Fat | 3 g |
| Sodium | 603 mg |
| Sugars | 1 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is FANTASTIC! Very simple and extremely delicious. Now, by accident I tried this recipe with and without the beans. I forgot to add them so I tried it without the beans. IT WAS DELICIOUS!!! VERY LIGHT BUT SATISFYING. UNBELIEVABLY COMFORTING if served warm. Now, when I remembered the beans, I still had a bit leftover in the pot so I added them and tried it. STILL, IT WAS VERY GOOD just a bit heartier with the extra protein from the beans! I will absolutely make this again. I made it for two and used the entire 5oz. tuna can. Which I would say, make this dish with the best tuna in olive oil that you can find. Add extra lemon if you wish but as is everything is good. Thanks for the recipe. EDIT: I just realized that I made this recipe a year ago for the first time. I have made it many times and it is fantastic every single time. My extra ingredient is CAPERS! Have tried this recipe with and without them and believe me if you crave that extra zing, add the capers! Will continue making this recipe over and over again!
So delicious! Very fresh and easy to make. I actually used a whole can of beans and 15 oz of tuna.
Absolutely delicious, I didn’t have Capellini so used another pasta. Thank you for sharing this
This is delicious! I used a whole can of beans and I added olives. Next time I am going to use more beans and chopped tomatoes.
So easy and so tasty!
Loved it, so simple with standard pantry staples. I’d add capers, maybe next time.
I didn’t have tuna in oil – so it turned out mushy, not flaky. We liked it and it was easy. Next time we will use grilled salmon and see if that is better.
Needs waaay more tuna. Also why add beans, since this dish already contains a lot of carbs.
As the author of this recipe, it takes me back to my time living in Florida. I’m surprised the one complaint was about the beans, perhaps not all people know beans are a source of protein, in addition to the tuna.