Mediterranean Tuna Capellini

Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Not far from Tampa, Florida, is a waterfront city rich with Greek influence called Tarpon Springs. This is a dish based on a dish I once tried at a local eatery. It really gives a Mediterranean taste.

By thedailygourmet

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in capellini, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes.

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  • Squeeze lemon juice into a large bowl, removing all the seeds. Pour in olive oil and mix to combine. Mix in Parmesan cheese, parsley, lemon zest, garlic, salt, and crushed red pepper until well combined. Add in tuna, flaking and separating larger pieces. Carefully fold in cannellini beans.

  • Drain capellini pasta and add to the tuna mixture. Toss to combine and serve immediately.

Cook's Note:

If desired, feel free to use the entire can of beans.

Nutrition Facts

Per Serving:
410 calories; protein 19g; carbohydrates 53.1g; fat 15.4g; cholesterol 9.7mg; sodium 602.7mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

thedailygourmet
Allstar
Rating: 5 stars
05/18/2020
As the author of this recipe, it takes me back to my time living in Florida. I’m surprised the one complaint was about the beans, perhaps not all people know beans are a source of protein, in addition to the tuna. Read More
Helpful
(4)

Most helpful critical review

Angelina
Rating: 3 stars
05/16/2020
Needs waaay more tuna. Also why add beans, since this dish already contains a lot of carbs. Read More
Helpful
(1)
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
thedailygourmet
Allstar
Rating: 5 stars
05/18/2020
As the author of this recipe, it takes me back to my time living in Florida. I’m surprised the one complaint was about the beans, perhaps not all people know beans are a source of protein, in addition to the tuna. Read More
Helpful
(4)
Karen Mazzei
Rating: 4 stars
05/17/2020
Loved it, so simple with standard pantry staples. I'd add capers, maybe next time. Read More
Helpful
(2)
Chris Amon
Rating: 5 stars
06/09/2020
Absolutely delicious, I didn’t have Capellini so used another pasta. Thank you for sharing this Read More
Helpful
(1)
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Patrick Swick
Rating: 5 stars
05/18/2020
So easy and so tasty! Read More
Helpful
(1)
Angelina
Rating: 3 stars
05/16/2020
Needs waaay more tuna. Also why add beans, since this dish already contains a lot of carbs. Read More
Helpful
(1)
Aco
Rating: 5 stars
06/16/2020
So delicious! Very fresh and easy to make. I actually used a whole can of beans and 15 oz of tuna. Read More
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Cindy Cordeiro Bancroft
Rating: 5 stars
05/29/2020
This is delicious! I used a whole can of beans and I added olives. Next time I am going to use more beans and chopped tomatoes. Read More
Kelli Ettelbrick
Rating: 4 stars
05/17/2020
I didn’t have tuna in oil - so it turned out mushy, not flaky. We liked it and it was easy. Next time we will use grilled salmon and see if that is better. Read More
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