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 dressingDescription
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.
IVillage
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter