Pasta with beans and tuna

Ingredients

• 250 gshort pasta of your choice
• 600 g shelled fresh, or 250 g frozenborlotti beans
• 300 g, in two slicesfresh tuna
• 1carrot
• 1celery stalk
• 2fresh tomatoes
• 1 smallonion
• 1 tbspchopped parsley
• 4 tbsp, plus a little for the tunaextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare the tuna

   Remove the skin from the tuna, rinse it and pat it dry with kitchen paper. Cut it into cubes, removing any bones and cartilage.

2. 2

   Soften the vegetables

   Heat 4 tablespoons of oil in a saucepan. Finely chop the onion, carrot and celery, then fry them in the oil.

3. 3

   Cook the tomatoes

   Peel and chop the tomatoes, add them to the pan and cook for 5 minutes.

4. 4

   Simmer the beans

   Add the beans, including straight from frozen if using, and stir for a few minutes so they take on the flavour. Add a little water and cook for about 20 minutes.

5. 5

   Season the beans

   Check that the beans are becoming tender and add salt when they are nearly cooked. Once cooked, adjust the pepper to taste.

6. 6

   Brown the tuna

   In a separate pan, brown the tuna cubes in a little oil, turning them gently so they do not break up.

7. 7

   Combine the tuna

   Add the tuna to the beans and leave everything to cook together for a few minutes.

8. 8

   Cook the pasta

   Meanwhile, boil the pasta in plenty of salted water and drain it when al dente.

9. 9

   Toss with sauce

   Add the pasta to the pan with the bean and tuna mixture. Stir and let it take on the flavours over medium heat for a couple of minutes.

10. 10

    Finish and serve

    Just before turning off the heat, stir in the parsley. Transfer the pasta with beans and tuna to a serving bowl and serve.

What is pasta with beans and tuna?

This Italian pasta dish brings together pulses, pasta and fish in a savoury tomato-based sauce. Beans and pasta are a familiar pairing in Italian cooking, while fresh tuna makes this version more substantial.

A gently cooked base of onion, carrot, celery and tomato seasons the beans, and the tuna is browned separately before being added. That keeps the tuna in recognisable pieces while the sauce comes together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 39g protein, 77g carbs, 16g fat.

Pasta and beans provide most of the carbohydrates, while the tuna and beans contribute protein. Olive oil supplies much of the fat, with the tuna adding further protein and some fat. Serve with a generous salad or vegetables for freshness alongside the pasta.

Build the flavour base

Vegetables first: finely chop the onion, carrot and celery so they soften evenly in the oil. Give them time to become tender before adding the tomatoes.

Tomatoes: peel and chop them as directed, then cook for 5 minutes. This brief simmer starts the sauce without losing the fresh tomato character.

Get the beans tender

Fresh or frozen: the recipe allows for either, but the quantities differ: 600 g shelled fresh beans or 250 g frozen beans. Add a little water for the simmer, checking the pan occasionally so it does not dry out.

Salt late: wait until the beans are nearly cooked before salting, then check their softness before moving on. The exact cooking time can vary, so tenderness is a more useful cue than the clock alone.

Keep the tuna in pieces

Gentle handling: cut the tuna into cubes and remove any bones or cartilage before cooking. Turn the cubes carefully as they brown so they do not break apart.

Separate pan: browning the tuna apart from the beans gives you more control over it. Fold it into the bean mixture only once the beans are cooked, then let the flavours mingle for a few minutes.

Finish the pasta in the pan

Al dente pasta: drain it while it still has a little bite, then add it to the sauce. A couple of minutes over medium heat lets it take on the bean and tomato flavours.

Parsley last: stir in the chopped parsley just before taking the pan off the heat, as the recipe directs. Serve straight away from a warm serving bowl.

What to serve alongside

The pasta, beans and tuna make this a filling main course on their own. A crisp green salad or simply dressed seasonal vegetables can add freshness and contrast.

If serving bread, keep it modest: the pasta and beans already provide a substantial base. A squeeze of lemon at the table is an optional way to brighten the tuna.

Recipe notes & tips

• Pat the tuna dry before cutting and browning it.
• Chop the onion, carrot and celery finely so they soften evenly.
• Add water to the beans a little at a time and check that the pan does not dry out.
• Taste the beans for tenderness before draining the pasta.
• Turn the tuna gently to keep the cubes intact.
• Save a little pasta cooking water to loosen the sauce if it seems too thick.

Variations

• Use another bean: substitute a similar cooked bean if borlotti beans are unavailable.
• Choose another pasta: use a different short shape that holds the sauce.
• Add lemon: finish with a squeeze at the table for a brighter flavour.
• Increase the vegetables: add extra chopped carrot or celery to the base.
• Use tinned tuna: fold drained tuna through the beans at the end rather than browning it.

Common mistakes to avoid

• Overcooking the tuna: brown it gently and turn it carefully so it does not become dry or break apart.
• Adding salt too early: season the beans when they are nearly cooked, as directed.
• Letting the beans dry out: add a little water and check the pan during the 20-minute simmer.
• Cooking pasta too soft: drain it al dente so it can finish in the sauce.
• Skipping the final toss: give the pasta a couple of minutes in the pan to absorb the sauce.
• Adding parsley too soon: stir it in just before turning off the heat.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan with a splash of water, stirring carefully so the tuna stays in pieces; avoid repeated reheating.

Frequently asked questions