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Pasta with Green Beans and Tuna


For a burst of briny flavor, add 1 tablespoon chopped olives or capers to the tuna mixture.

  • Servings: 1

Source: Everyday Food, June 2010


  • Coarse salt and ground pepper
  • 3 ounces fusilli or other short pasta
  • 2 ounces green beans, trimmed and halved
  • 1 can (3 ounces) chunk light tuna, packed in water, drained
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon natural almonds, chopped and toasted
  • 2 teaspoons chopped fresh parsley
  • 1/2 teaspoon grated lemon zest, plus 1 teaspoon lemon juice
  • 1 small garlic clove, minced


  1. In a large pot of boiling salted water, cook pasta according to package instructions, adding green beans 1 minute before end of cooking. Meanwhile, in a medium bowl, combine tuna, oil, almonds, parsley, lemon zest and juice, and garlic; season with salt and pepper. Drain pasta and beans and add to tuna mixture. Stir to combine.

Reviews Add a comment

  • Victoria21
    3 JUN, 2013
    This was yummy and quick to make. I added a bit of the pasta water when I was stirring it all to help it come together.
  • Hvujan
    7 OCT, 2011
    I found this a bit dry although it was tasty and filling and made a good supper and left over lunch.
  • Zan
    28 AUG, 2010
    This came together easily and quickly, and the finished results were lovely - the capers or olives do feel like a pretty important addition though, to balance the rest of the flavors. Also, note that I found this recipe made enough for two medium-sized entree portions; it was too much for me to eat by myself.
  • BJOHN80312
    27 JUL, 2010
    Made this for lunch today. Easy to make and very tasty! I added capers in per the suggestion and liked them so much in the dish I added more. This is one I will make again!