Hi! Welcome to my new food blog.
My name is Kelsey and I love making, sharing, and eating food. Thanks for dropping by!
Tonight I made a delicious summer Tuna with White Bean Pasta and I’d love to share the recipe with all of you!
This recipe is an adaption of http://www.budgetbytes.com/2012/10/tuna-white-bean-salad/ and http://en.julskitchen.com/first-course/pasta-first-course/pasta-with-tuna. It is a great pantry dinner. Sorry there are no pictures this time, but I promise it was delicious!
- 1 can tuna
- box of your favorite pasta (I used Barilla mini-shells)
- 1 can of white beans
- 1 bunch of basil
- 1/4 cup capers*
- good olive oil
- black pepper to taste
Put a pot of well-salted water on to boil.
While the water is coming to a boil, drain and rinse the beans. Put them into the bowl you’ll use to serve this dish.
Drain the tuna and break it up gently with a fork. (Not as fine as you would for tuna salad, you want flakes for this meal.) Put the tuna into the bowl with the beans.
Check on your water. When it comes to a boil put your pasta in and follow the package directions. (Mine said al dente was 7 minutes, but I preferred it slightly softer and let it boil for 10 minutes.)
While your pasta is cooking, drain and chop up your capers until most of them are halved or quartered. Add these to the tuna and beans.
Cut up your basil. I used the chiffonade method. Add this to your bowl of ingredients.
Toss your bowl of beans, tuna, capers, and basil together gently. Add black pepper to taste. (I wanted this dish to have a bit of a kick, so I used 2 tbs black pepper.) Mix well.
When your pasta is done, strain it and add it to the other ingredients. Combine well (but gently!)
Drizzle with olive oil. Serve. Enjoy!
I served this dish alongside Caesar salad and a simple fresh tomato-onion-and-balsamic salad.
* If you don’t like capers, you could try 2 tbs of lemon juice,. We really liked the salty crunch of the capers though.