Today we’re making cold pasta with tuna and beans, a summer main dish with a very bold flavor, easy and quick to prepare.
You just need to have a can of white cannellini beans and a can of tuna in oil, and in just 15 minutes you’ll have your lunch ready.
This recipe is perfect to enjoy at the beach, by the pool, or even at the office for a tasty lunch break.
Moreover, it’s a great alternative to the classic rice salad or potato salad.
In any case, make a bit more because I’m sure they will ask for seconds.
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- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 12 oz pasta
- 1 can cannellini beans
- 2 cans tuna in oil
- to taste salt
- to taste extra virgin olive oil
Tools
- Pot
- Baking Dish
- Wooden Spoon
Steps
Preparing this recipe is really easy and takes very little time.
First, cook the pasta in plenty of salted water following the cooking times on the package. Drain it and cool it under a stream of cold water to stop the cooking.
Meanwhile, drain and rinse the cannellini beans under running water. Place them in a baking dish or a large bowl and add the tuna in oil.
Add the cooled pasta, adjust the salt and extra virgin olive oil, and mix with a wooden spoon to blend all the ingredients well.
Our cold pasta with tuna and beans is ready to be enjoyed immediately or stored in the fridge to be served for lunch.
Bon appétit.
Storage and Tips…
Store in the fridge, covered with aluminum foil or plastic wrap.
Consume within 2 days
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