The most amazing CANNED TUNA PASTA!
FULL RECIPE WRITTEN BELOW ⬇️⬇️⬇️
Tuna pasta is such a great dinner to make when you don't have much in the cupboard. For canned tuna recipe cynics out there - it's time to take a leap of faith! This is seriously tasty, very economical and super fast - it comes together in 15 minutes flat, from start to finish.
PRINT RECIPE:
The most amazing canned tuna pasta
200g / 7oz spaghetti, or other thin long pasta
1 tbsp cooking salt, for cooking pasta
TUNA SAUCE:
285g/ 10 oz (approx) canned tuna in oil*, drained, oil reserved (pasta can take more or less, I use 3 x 95g/3.5oz cans)
2 clove garlic, finely minced
2 anchovy fillets*, minced (sub 1 tsp paste)
1/2 tsp chilli flakes/red pepper flakes (can skip)
2 tsp baby capers (or finely chopped pickles)
1 tbsp parsley, finely chopped (ok to skip)
1 tsp lemon zest
2 tbsp lemon juice (sub 1 tbsp apple cider or sherry vinegar)
1/4 tsp cooking/kosher salt
1/4 tsp black pepper
1. Cook pasta in 3L/3 qts boiling water with the 1 tbsp salt. Just before draining, scoop out ~1 cup pasta cooking water, then drain the pasta.
2. In the same pot, heat the reserved oil from the tuna cans over medium heat. Cook garlic, anchovies and chilli flakes for 1 min. Add pasta, capers and 1/3 cup of reserved pasta water*. Toss using 2 spatulas for 2 min. Add tuna, parsley, lemon zest, juice, salt and pepper. Toss gently to mix through – try to keep some tuna chunks. Serve immediately!
Notes
* Not all tuna is created equal. The more you pay, the better. Not end of world if you skip anchovies AS LONG as you’re using the oil from tuna cans. If pasta cools down and is no longer hot and slippery with sauce, add splash of extra reserved pasta water then toss on stove until it reheats and becomes slick with sauce again.
Easy Creamy Tuna Pasta with Green Beans!
Easy Creamy Tuna Pasta with Green Beans!
This super easy creamy tuna pasta is a real treat. Get the full recipe here:
Hey! Thanks for watching!
I'm Paula. I'm a former professional cook and overall eating enthusiast.
I started this channel because I love making dinner and I love eating dinner.. but mostly it's because all I've ever wanted in life is to have my own cooking show. When I didn't get a callback after submitting my tape to Food Network in 2003, I put that dream to rest for a while. Until I clued in, I can do it myself on YouTube!
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SoFlo Taste: Pasta with Tuna and White Beans
Chef Michelle Bernstein gives you recipes for riding out a severe storm power outage.
Tuna and White Bean Pasta Salad
Tuna & White Bean Pasta Salad. Tinned tuna, protein-packed cannellini beans, pasta, crisp red pepper and superfood spinach all tossed in a fresh and vibrant basil & parsley dressing. And if you are into sustainable eating, just half the amount of tuna and double the beans. Recipe here
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White Bean Tuna Salad
White Bean Tuna Salad
Recipe:
An incredibly delicious Mediterranean Inspired spin on a quick and healthy tuna salad! MOST of these ingredients were just sitting in my pantry begging to be used – which also makes this a very budget-friendly idea to have on hand for those crazy weeks.
This White Bean Tuna Salad packs loads of flavor *AND* an equally impressive nutritional punch: We have some high-quality protein, complex carbohydrates, and beneficial fiber.
The flavors, colors, and textures happening in this bowl are impressive for such a quick meal idea!
Scoop it up into a lettuce wrap or over a big garden salad, scoop and eat with chips, or pile it high on a toasted slice of Ezekiel to create an open-faced sandwich. Or simply just eat it with a spoon. YUM.
This stuff is PERFECT to make on Sunday for meal prep and keep in your fridge for quick lunches and snacks throughout the week!
Stays good in an airtight container in the fridge for up to 4 days.
Tuna and Beans
This tuna and cannellini bean salad is so easy, healthy and delicious. The main two ingredients definitely shine through, but the addition of red onion, fennel, fresh parsley and capers give this salad a nice boost of flavour. I always have bread on hand with this salad but it is definitely not needed, I just love bread. If you are able to buy a higher quality tuna, I would suggest it, as you will taste a difference in flavour. As for the beans, canned is fine and what I use majority of the time but if you can use dried beans and have the time to prepare, I will always suggest taking that extra step.
RECIPE:
TUNA, CANNELLINI BEAN, RED ONION, FENNEL, CAPERS AND PARSLEY SALAD
Recipe by Mark Calaminici | Food Loves Company
Serves 2-4
Ingredients
240g tuna, Rio Mare or Callipo brand or any other high quality tuna is suggested
1 can (540ml) cannellini beans, drained and rinsed
¼ to ½ red onion, thinly sliced or finely diced
¼ cup fresh parsley, finely chopped
¼ bulb of fennel, thinly sliced or finely chopped, fennel fronds to taste
1 tbsp. capers, finely chopped
Zest of half a lemon
Juice of half a lemon
2 tbsp. red wine vinegar
Salt, to taste
Freshly cracked pepper, to taste
Chili flakes, to taste
Extra virgin olive oil, to taste
Method
1. Follow this step, if you want to take the extra step with taking a bit of the “bite” out of the red onion. In a large bowl filled with ice cubes and water, submerge red onion into the water and let sit for 10-20 minutes. Remove onions and dry with paper towel.
2. Depending on the tuna you use, you can use the oil that it is packed in or drain and use fresh extra virgin olive oil. With Rio Mare and Callipo brands, I suggest using the oil it is packed in. In a large bowl add all the ingredients. Give a mix to incorporate ingredients and adjust any seasonings. Plate and garnish with extra fennel fronds, freshly cracked pepper. Enjoy!
Until next time, ciao!
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REFERRAL LINK:
Chapters
0:00 Intro
0:14 Picking the suggested tuna
1:14 Cannellini beans
1:33 TIP for taking the bite out of red onion
2:05 Prepping rest of ingredients
3:01 Mixing salad
3:18 Tasting and goodbye
#tunaandwhitebeansalad #tunaandcannellinibeansalad #salad