Tuna & White Beans
Submitted by e9player
Warm cannellini beans with olive oil, lemon, and garlic spooned over pasta and topped with chunky canned tuna and scallions. A 20-minute Italian pantry dinner.
YIELD
4 servingsPREP
15 minCOOK
5 minREADY
20 minTonno e fagioli is one of those Italian pantry staples that proves you don’t need a long ingredient list or hours of cooking to eat well.
Cannellini beans get warmed gently with a generous pour of olive oil, plenty of lemon juice, minced garlic, and fresh parsley.
Spoon that over your favorite pasta shape, break some canned tuna into big, rustic chunks on top, and finish with chopped scallions and a heavy grind of black pepper.
Twenty minutes, one pan plus a pasta pot, and you’ve got a meal that’s satisfying, bright, and deeply Italian in its simplicity.
Pro Tips
- Keep the tuna in chunks. Don’t stir it in and shred it. Big, coarse pieces give the dish texture and make it feel more substantial.
- Use good olive oil. With this few ingredients, every one of them matters. A fruity, peppery extra virgin olive oil will carry the whole dish.
- Don’t skimp on the lemon juice. Two-thirds of a cup sounds like a lot, but it balances the richness of the olive oil and keeps the beans from tasting heavy.
- Cannellini are the classic choice. Their creamy texture and mild flavor let the lemon and garlic shine. Great northern beans work in a pinch.
Ingredients
Directions
In a large skillet or saucepan, combine the beans, olive oil, lemon juice, garlic and parsley.
Cook over low to moderate heat until the beans are hot, about five minutes.
Spoon the beans over cooked pasta; medium shells, bow ties or other shapes.
Break the tuna on top in coarse chunks.
Garnish with scallions and plenty of black pepper.
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