Rating: 4.5 stars
9 Ratings
  • 5 star values: 6
  • 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.

Recipe Summary

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

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

Directions

Instructions Checklist
  • 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

410 calories; protein 19g; carbohydrates 53.1g; fat 15.4g; cholesterol 9.7mg; sodium 602.7mg. Full Nutrition
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