This easy pasta salad is made with canned tuna, lower carb chickpea pasta in a garlic and brown butter sauce. It is so tasty and can be served warm or room temperature.
- 8 oz. chickpea pasta*
- 2 tsp. salt
- 2 TB olive oil
- 4 TB butter
- 7 anchovy filets
- 4 sliced garlic cloves or 2 tsp. garlic powder
- 1 TB chili paste
- 3 TB capers, drained
- 6 oz can sustainable tuna, drained*
- 1/2 cup white wine
- 1/4 lemon juice
- 1/2 cup chopped fresh herbs-I used parsley, oregano, thyme and sage
- 1 tsp. celery salt
- 1/2 thinly sliced rd onion
- Cook pasta as per package directions. Drain, but save 1 cup of the pasta water for sauce.
- In a large skillet, heat the olive oil and butter. Cook for approximately two minutes until it starts to brown.
- Add the anchovies, garlic, chili paste and capers. Stir until anchovies melt into the butter and oil.
- Add tuna to skillet heat through.
- Reduce heat to low simmer and add the white wine.
- Add cooked pasta, the 1 cup reserved pasta water, lemon juice and the chopped herbs to the tuna mixture in skillet.
- Stir to coat everything with the sauce.
- Serve tuna pasta salad with sliced onion.
* You can use a different type of pasta if you prefer. I rarely eat pasta but when I do, I prefer chickpea or lentil pastas. They are much higher fiber and lower in carbohydrates.
** Some brands that offer pole-caught, sustainable tuna are: Wild Planet, Safe Catch, Blue Harbor, American Tuna and tuna sold at Trader Joe’s stores.
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Serving Size: 1 cup
Keywords: Tuna Chickpea Pasta Salad