March 12, 2015
This recipe is one I will make occasionally for a light but satisfying lunch. I think it’s best served at room temperature, but can be made ahead an served cold. Tuscan Tuna Salad has cannelini beans and pasta mixed with tuna, celery and plenty of parsley. It is all tossed with olive oil and red wine vinegar.

basic ingredients for the salad

My favorite pasta is ditalini – a small tube shaped pasta – but yesterday I used a rotini. In the summer when my herb garden is thriving, I will use a combination of flat leaf parsley and lovage. Lovage has a strong celery like flavor – so a little goes a long way. If you like onions, they are a very good addition to this salad too. My preference would be to use shallots – but green onions or chopped white onions would be fine too. The best tuna, in my opinion is albacore – it’s light and mild. To be more authentically Tuscan, a tuna packed in olive oil would be really good.

For the dressing, I tend to like it more sour – so I add equal amounts of olive oil and vinegar. You could add any italian style dressing – or make a basic vinaigrette. The dressing is a matter of personal preference – so don’t be afraid to taste and change quantities of the oil and vinegar. I often add a teaspoon of mustard for added flavor.

Tossed and ready to eat.

Tuscan Tuna Salad

Serves 4 or 5.

Prep time 20 minutes.

Ingredients

1 14.5 oz can cannelini beans
6-8 oz ditalini pasta (or any shape desired)
2 4 oz cans albacore tuna packed in water (or oil packed)
3 stalks celery, chopped
1/4 cup chopped parsley (or combination of parsley and lovage)
2 TBS finely chopped shallots (optional)
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
salt and pepper to taste

Instructions

Bring at least 2 quarts well salted water to a boil. Add pasta and cook accoding to directions. Drain and place in serving bowl. Drain and rinse cannelini beans and add to pasta. Drain water from tuna and break apart with a fork, then add to bowl with other ingredients. Toss in the celery and herbs.

Pour oil and vinegar over all and mix well to coat evenly. Add salt and pepper to taste. Serve immediately – or chill. If serving the salad after it has chilled, you may need to add more oil and vinegar as the pasta will absorb it quickly.

 

Notes