Tuna White Bean Pasta Salad #Safe Catch Canned Tuna #Weekly Menu Plan

This post is sponsored by Safe Catch. All opinions are my own. 

When I was a kid tuna sandwiches were a staple lunch time meal. Now parents are so worried about the amount of mercury in canned tuna today they have stopped packing tuna fish sandwiches for their kids.

It is shame that kids don't eat much tuna anymore. Canned tuna is really a superfood: high in protein, minerals, and vitamins like A and B-12. 

There is good news! The company Safe Catch tests their tuna for mercury and has purity standards for mercury that are lower than Consumer Report's for pregnant women and children.

Safe Catch is also free of additives, non-GMO, BPA-Free and sustainably caught. Yes, you can safely go back to eating tuna thanks to Safe Catch. 

Besides the nutritional value of tuna I love the convenience of canned tuna. I always keep it in my pantry. This Tuna White Bean Pasta was made primarily from pantry staples. It was also perfect for a hot summer day because the only thing that had to be cooked was the pasta and the spinach!

Tuna White Bean Pasta Salad

by Diane Balch

Prep Time: 10 minutes

Cook Time: 10 minutes

Keywords: entree tuna white beans pasta spinach Mediterranean Italian summer

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Ingredients (4 to 6 servings)

• 1/2 teaspoon of salt and pepper
• 1/2 cup of extra-virgin olive oil
• 2 tablespoons of lemon juice
• 1/2 teaspoon of red pepper flakes
• 1 small minced red onion
• 1/4 cup of fresh Italian parsley chopped
• 2 15 ounce cans drained of white beans such as Great Northern White Beans or Cannellini Beans
• 2 5 ounce cans drained of tuna fish
• 1 pound of pasta such as Penne Rigate or Fusilli
• 5 ounces of baby spinach

Instructions:

1) Bring a sauce pot of water 1/4 way full with 2 tablespoons of salt in it to boil for the pasta.

2) Whisk together dressing: oil, lemon juice, salt, pepper, red pepper flakes, and red onion together. Set aside.

3) When pasta is a minute from being done add the spinach to the water. Drain the water and leave the spinach with the pasta.

4) Add the beans and tuna to the pasta and spinach. Pour the dressing over everything. Mix well. Taste it. It may need a little more salt, pepper and oil.

5) Let sit for at least 5 minutes before serving or refrigerated and serve later as a cold salad.

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Weekly Menu Plan:

Sunday: Baja Fish Tacos with Cole Slaw

Meatless Monday: Pasta Puttanesa with Green Salad

Tuesday: Chicken Francese with Roasted Potatoes and Sautéed Zucchini

Wednesday: Baked Bean Jambalaya with Brown Rice

Thursday: Middle Eastern Chickpea Burger with Pita Bread, Tzatzik and Tomato Salad

Friday: Leftovers 

Saturday: Dinner out probably sushi

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