Best Tuna And White Bean Pasta With Gremolata Bread Crumbs Recipes

Linguine with Italian Tuna and White Beans image

Provided by Georgia Downard

Yield Makes 4 servings

Number Of Ingredients 10

8 ounces spinach linguine
8 ounces canned Italian tuna packed in oil
1/4 cup fresh lemon juice
2 large cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 can (15 ounces) cannellini beans, rinsed and drained
1 small red onion, thinly sliced
1/2 cup chopped Italian leaf parsley, plus whole leaves for garnish
1/2 thinly sliced lemon (optional)

Steps:

Cook pasta as directed on package; drain and rinse under cold water. Drain tuna, reserving oil in a salad bowl; whisk juice, garlic, salt and pepper with oil. Flake tuna into same bowl. Add pasta, beans, onion and chopped parsley; toss gently to coat with dressing. Serve garnished with parsley leaves and lemon slices, if desired.

Tuna & White Bean Pasta with Gremolata Bread Crumbs image

Yield serves 4

Number Of Ingredients 16

6 tablespoons EVOO (extra-virgin olive oil), plus more for drizzling
6 flat anchovy fillets (optional)
6 garlic cloves, finely chopped
1 cup bread crumbs
Zest of 2 lemons
1/2 cup fresh flat-leaf parsley leaves, finely chopped
1/2 teaspoon crushed red pepper flakes (optional)
Salt
1 pound penne or ziti rigate (ridged penne or ziti pasta)
4 celery stalks, finely chopped
1 red onion, finely chopped
1 (15-ounce) can white beans, rinsed and drained
2 sprigs of fresh rosemary, leaves removed and finely chopped
1/2 cup white wine, white vermouth, or chicken stock
2 (6-ounce) cans Italian tuna in oil or water, drained
1 large tomato, seeded and chopped, or 1 (15-ounce) can diced tomatoes, drained (optional)

Steps:

Heat 4 tablespoons of the EVOO in a small pan over medium-low heat with the anchovies, if using. Melt the anchovies into the oil until they dissolve, then add 4 cloves of the garlic and stir for 2 minutes. Add the bread crumbs and cook, stirring, until deeply golden in color. Stir in the lemon zest, the parsley, and the red pepper flakes. Turn off the heat and transfer the gremolata bread crumbs to a bowl.
Bring a large pot of water to a boil for the pasta. When the water boils, season with salt, add the pasta, and cook to al dente. Heads up: You will need to reserve a ladle of the pasta cooking water before draining.
Heat a large skillet over medium heat with the remaining 2 tablespoons of EVOO. Add the celery, onions, and the remaining 2 cloves of garlic to the pan and cook until just tender, about 5 minutes. Add the white beans and rosemary and heat through for 2 to 3 minutes more. Add the wine, tuna, and tomato, if using. Stir for 2 minutes and then turn off the heat.
Add the reserved ladle of starchy cooking water to the skillet along with the drained pasta, then toss to combine. Serve in shallow bowls with lots of gremolata bread crumbs and a drizzle of oil on top.