Description
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.
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
Instructions
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 6