Tuna and Bean Pasta Salad 

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  • 6
  • Easy
  • 20 mins
  • 80 mins
  • Budget Friendly

Ingredients

  • 14 oz pasta butterflies
  • 8 oz coco beans (haricots cocos)
  • 3 tomatoes
  • 2 cloves of garlic
  • 8 oz tuna in oil
  • 1 bird pepper (or any hot pepper)
  • 2 stalks celery
  • 1 large sweet onion
  • basil
  • 2 tablespoons capers
  • 2 tablespoons cider vinegar

Preparation

Step 1

Day before: Soak beans in cold water the night before.

Next day: Cook the beans over low heat 1 hour. Cut the tomatoes into cubes and put them in a bowl with the garlic, cut in two. Add the flaked tuna with its oil, crushed pepper, celery, cut into small pieces, chopped onion and finely chopped basil. Salt and pepper.

Step 2

Add the drained beans. Cook the pasta in plenty of water. Drain and put under cold water to stop cooking. Pour into the bowl. Add 3 tablespoons of olive oil, capers, vinegar and remaining basil.

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