The tasty pairing of tuna and beans in a salad is known in the Italian kitchen, and it is one of my favorites. As I’m also a fan of tuna-pasta salad, I’ve decided to combine both, as you can see in the following version.
Instead of using salad dressing, and in order to add a more complex and interesting texture to the salad, I processed some of the beans, along with parsley and peppadew peppers, to a creamy paste/dressing. This worked very well, and gave the salad wonderful creaminess, without using a large amount of oil.
To add even more flavors and textures, chopped celery and lemon were also added to the mixture, and the result is this tasty, highly nutritious salad, which is just perfect for brunch on a summer day. Try it and enjoy.
* Peppadew are pickled peppers, also known as sweet piquant pepper. They are about the size of a cherry tomato, and have a mild sweet and spicy flavor. They are available in specialty stores or online.
Prep time: 15 minutes
1 cup elbow macaroni pasta
1 cup picked parsley
1 can (15oz/425 grams) cannellini beans, drained
5 Peppadew pickled peppers (see notes)
2 Tbs olive oil
2 scallions, roughly chopped
1 can (7oz/200 grams) albacore tuna in water, drained
2 tsp salt
½ tsp freshly ground four peppers mix
2 Tbs fresh lemon juice
½ cup finely chopped celery (tender sticks from the center)
¼ lemon, finely chopped, peel included
1. Cook the pasta according to the instructions on the box. Drain and let cool a bit.
2. Place the parsley in a small food processor, fitted with the metal blade. Add a third of the beans, the peppadew peppers, and the oil, and process to a creamy paste.
3. In a medium bowl, mix the scallions with the remaining beans. Add the beans-parsley paste and the tuna, and mix, trying to keep fairly large chunks of tuna in. Add the salt, pepper and lemon juice and mix lightly.
4. Add the cooked pasta, celery and chopped lemon, and mix gently. Taste and adjust seasoning if needed. Serve at room temperature.