Mediterranean Tuna Capellini

Not far from Tampa, Florida, is a waterfront city rich with Greek influence called Tarpon Springs. This is a dish based on a dish I once tried at a local eatery. It really gives a Mediterranean taste.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 410 Calories

Ingredients

• ½ teaspoon salt
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons minced fresh parsley
• ¼ cup extra-virgin olive oil
• 1 pinch crushed red pepper flakes, or to taste
• 3 lemons, zested and juiced
• 1 pound capellini pasta
• 1 (5 ounce) can tuna packed in oil
• ½ (15.5 ounce) can cannellini beans, drained and rinsed

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Drain capellini pasta and add to the tuna mixture. Toss to combine and serve immediately.