Brunch, Fish, Recipes, Salad, Vegetables

Cannellini beans, Tuna and Pasta Salad

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.

Makes: 4-6
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.

36 thoughts on “Cannellini beans, Tuna and Pasta Salad”

  1. I was just thinking about a new recipe with tuna fish and your dish fits perfectly. I actually have all the ingredients (including the peppers) except I only have pinto and black beans. I don’t have any dried either… Maybe I can substitute as I have already made my “every two week” shopping trip to the store. Or I suppose I could leave the beans out 🙂

    Liked by 1 person

    1. Thank you Judi, I’m glad you liked the salad. It can work well without the beans, but I actually think pinto or black beans could be a good substitute for the white beans, and even give the salad another interesting layer of color. I’m definitely going to give these type of beans a try next time I’ll be making this salad. 🙂

      Liked by 1 person

  2. Ronit – Thank you so much for this ‘variation on a theme’ ! Yes, have made tuna and beans often, especially when in a hurry and out of lunch or easy dinner ideas . . . but this will be fun . . . and very healthy besides ! I love the amount of parsley used and can imagine the taste ahead of time. Don’t know about accessing the peppers here but get the taste nuance so am sure I can manage. Cannot wait to make and shall suggest to some friends also . . .

    Liked by 1 person

  3. This looks so good. I used to add a lot of different beans to pasta back when my husband was a vegetarian. I originally learned it from Italian cookbooks. Such a fantastic texture combination. I love this salad with the tuna!

    Liked by 1 person

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