THE RECIPE JOURNAL · Main Course
Capellini Pasta with Mediterranean Tuna
This light and flavorful dish combines tender capellini pasta with savory Mediterranean tuna, olives, and fresh herbs for a quick and satisfying meal. Perfect for busy weeknights or when you want a taste of the coast in under 30 minutes.
FROM THE KITCHEN • Capellini Pasta with Mediterranean Tuna
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Cook Pasta and Mix
Bring a large pot of salted water to a boil. Once boiling, add the capellini and cook for about 4 to 5 minutes, until it’s tender but still has a bit of bite. While the pasta cooks, squeeze the juice of a lemon into a big bowl, making sure to catch any seeds. Pour in some olive oil and give it a good stir. Then add grated Parmesan, chopped parsley, lemon zest, minced garlic, a pinch of salt, and a little crushed red pepper—mix everything together well. Flake the tuna into the bowl, breaking up any big chunks, and gently fold in the cannellini beans. Once the pasta is done, drain it and toss it right into the bowl with the tuna mixture. Give it a gentle toss to combine, and it’s ready to serve!
Why you’ll love it
This dish is light, fresh, and full of vibrant Mediterranean flavors. It comes together quickly, making it perfect for busy weeknights. The combination of tender pasta and savory tuna creates a satisfying meal without feeling heavy.
How to serve
Serve with a simple green salad and a drizzle of extra virgin olive oil. A wedge of lemon on the side adds brightness. This dish pairs well with crusty bread to soak up any leftover sauce.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a pan or microwave, adding a splash of olive oil or water to keep the pasta moist. Avoid freezing, as the texture may change.
