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
- 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