I am moving away from San Francisco at the end of May, so I’ve been trying to enjoy the city as much as possible. I have an ever-growing list of places to go and people to see! I’ve balanced my galavanting with extra shifts at work, and while it’s been nice to be able to fund my frolics, I have no time left to take care of myself. These days, I feel accomplished if I eat 2 homemade meals a day.
I modified a recipe from Bon Appetit to make a quick and easy lunch dish earlier this week. This pasta salad of sorts can be served warm or cold. If serving warm, I’d suggest sauteeing yellow onion and wilting the spinach, rather than fresh red onion and greens. I did a sort of awkward in-between version with wilted spinach and raw red onion. You could also mix things up by using whole wheat or spinach noodles.
Linguine with White Beans and Tuna
- 8 ounces linguine
- 10 ounces canned tuna packed in water
- 2 tablespoons olive oil, separated
- 2 cups spinach
- juice from 1 lemon
- 2 cloves garlic, pressed
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 15-ounce can cannellini beans, rinsed and drained
- 1/2 red onion, chopped
Cook pasta according to package instructions. Drain and rinse under cold water.
Meanwhile, whisk olive oil, lemon juice, garlic, salt, and pepper in a large bowl. Flake tuna into the bowl. Add spinach, pasta, beans, and onion. Toss gently to coat. Season lightly with additional pepper.
This was a great meal to pack up and take to the studio with me. With beans and tuna, it’s full of protein… Just what I need when I’m on the run!
I’m looking forward to a day off on Sunday. I’m having some friends over for brunch (Tiramisu pancakes!), and then intend to spend the rest of the day in the kitchen. I’ll get ready for another busy week by preparing some nice, healthy, home cooked food!