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.

Recipe by Well Done


Read the full recipe after the video.

Recipe Summary

20 mins
45 mins
Serves 12 (serving size: 1 1/3 cups)


Ingredient Checklist


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.

  • 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.