Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Look for Mediterranean white tuna at specialty markets. This premium product makes a difference in this salad.

Recipe by Cooking Light August 2008


Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary test

32 mins
32 mins
4 servings (serving size: 2 1/4 cups)


Ingredient Checklist


Instructions Checklist
  • Cook beans in boiling water 3 minutes; remove with a slotted spoon. Rinse under cold water; drain. Place beans in a large bowl. Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. Add pasta to beans.

  • Drain tuna through a sieve over a bowl, reserving oil. Flake tuna with a fork. Add tuna and next 4 ingredients (through capers) to bowl; toss. Combine reserved oil, olive oil, and remaining ingredients in a blender; process until smooth. Pour oil mixture over pasta mixture; toss to coat.

Nutrition Facts

431 calories; calories from fat 27%; fat 12.8g; saturated fat 1.6g; mono fat 7.7g; poly fat 1.6g; protein 26.5g; carbohydrates 50.4g; fiber 3.9g; cholesterol 23mg; iron 2.8mg; sodium 852mg; calcium 59mg.