This Italian recipe is so simple, you will
not only love eating it, you will love making it! Just remember,
don't tell anyone how easy it is to make.
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!
Serves: 4-6
Ingredients
Italian Name
1 lb. short pasta (rigatoni
works well)
pasta
1 Tablespoon of fresh chopped parsley
prezzemolo
1 7oz. can of tuna
tonno
1 14oz. can of cannellini beans
drained and rinsed.
cannellini
3/4ths of a small red onion
sliced very thinly.
cipolla rossa
2 celery stalks chopped in
thin pieces
sedano
lemon juice of 1 lemon (or
about 4 Tablespoons)
succo di limone
4 Tablespoons extra virgin olive oil
aglio d'oliva
salt and pepper
sale e pepe
Instructions
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).
TIP #1:
This recipe can be served cold or warm. I tend to eat mine
either way.
TIP #2:
I would recommend a good tuna like albacore where the meat
will be more in chunks and not runny.
TIP #3:
Serve with Italian or other artisan bread.
