Ingredients

8 ounces dried orecchiette or other small pasta 3 scallions, thinly sliced 2 tablespoons fresh sage, chopped 1 tablespoon drained capers 7 ounces tuna, canned or jarred in olive oil, large chunks broken up Salt and pepper to taste 15 ounces cannellini beans, rinsed and patted dry, divided, for the dressing 1 clove garlic, finely chopped, for the dressing 2 tablespoons freshly squeezed lemon juice, for the dressing 3/4 teaspoon salt, for the dressing 1/4 cup extra-virgin olive oil, for the dressing

Description

In This Unique Salad That's Hearty Enough To Serve As A Main Course, Cannellini Beans Become The Base For A Creamy—yet Healthy—dressing. Since The Rest Of The Salad Is So Inexpensive, Buy The Best Tuna Your Budget Allows.

View Full Recipe