Recipe: Tuna and White Bean Sauce for Pasta

TUNA AND WHITE BEAN SAUCE

"The inspiration for this filling sauce comes from a salad I had in Southern Spain. I like the combination of flavors so much that I wanted to serve it as a hot dish as well as a cold salad. Here is the hot version I came up with. Serve it with wide noodles, accompanied by a simple mixed salad."

1/4 cup olive oil
1 garlic clove, peeled and crushed
2 shallots or 4 to 5 green onions, trimmed and minced
1 bay leaf
6 ounces zucchini, diced
2 cans (6 ounces each) tuna in water, drained and flaked
1 (14 ounce) can white kidney beans or cannellini beans, well drained
1 tablespoon capers
Salt and freshly ground pepper (to taste)
FOR SERVING:
Hot cooked pasta to serve 4 people
3 tablespoons chopped fresh parsley

Heat oil in a skillet and gently saute garlic, shallots or green onions and bay leaf for 3-4 minutes. Do not allow the vegetables to brown. Remove bay leaf.

Add diced zucchini and toss over low heat for an additional 3-4 minutes.

Stir in remaining ingredients, except pasta and parsley, and heat over medium heat. Turn with a fork, being careful not to break up the tuna or mash beans.

Serve spooned over the pasta with more olive oil on the side. Top with fresh parsley.

Makes 4 servings
Source: Quick After Work Pasta and Sauce Cookbook by Judy Ridgway