Mediterranean Tuna Capellini recipe

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Ingredients

1 pound capellini pasta
3 lemons, zested and juiced
¼ cup extra-virgin olive oil
½ cup grated Parmesan cheese
2 tablespoons minced fresh parsley
2 cloves garlic, minced
½ teaspoon salt
1 pinch crushed red pepper flakes, or to taste
1 (5 ounce) can tuna packed in oil
½ (15.5 ounce) can cannellini beans, drained and rinsed

Nutrition Info

410.1 calories
carbohydrate: 53.1 g
cholesterol: 9.7 mg
fat: 15.4 g
fiber: 6.8 g
protein: 19 g
saturatedFat: 2.8 g
servingSize: -
sodium: 602.7 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

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

Recipe Yield

6 servings

Recipe Note

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.

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