Think you can’t make a classy meal out of pantry staples? Think again. Canned tuna, dry pasta, and navy beans unite with shelf-stable powerhouses like artichoke hearts, Castelvetrano olives, and honey to form this French-inspired salad. You only need a little bit of produce to make this dish feel fresh, and like other oil-based pasta salads, it gets more flavorful the longer it sits. Canned tuna never looked so good.

Karen Rankin
Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary test

active:
20 mins
total:
45 mins
Yield:
Serves 12 (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil over high. Cook pasta al dente according to package directions, adding green beans to boiling water during last 4 minutes of cook time. Drain pasta and beans, and immediately plunge into ice water. Once pasta and beans are chilled, drain well.

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  • Whisk together olive oil, lemon juice, parsley, tarragon, mustard, salt, honey, lemon zest, and pepper in a large bowl. Add drained beans, artichoke hearts, tomatoes, olives, capers, and chilled pasta and beans; toss gently to combine all ingredients. Add large chunks of tuna; stirring gently to combine ingredients but not break apart tuna.

  • Chill until ready to serve, adding eggs to serving platter just before serving.

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