1 pound capellini pasta 3 each lemons, zested and juiced ¼ cup extra-virgin olive oil ½ cup grated Parmesan cheese 2 tablespoons minced fresh parsley 2 cloves garlic, minced ½ teaspoon salt 1 pinch crushed red pepper flakes, or to taste 1 (5 ounce) can tuna packed in oil (or more) ½ (15.5 ounce) can cannellini beans, drained and rinsed Fill a large pot with lightly salted water and bring to a rolling boil. Stir in capellini, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes. Squeeze lemon juice into a large bowl, removing all the seeds. Pour in olive oil and mix to combine. Mix in Parmesan cheese, parsley, lemon zest, garlic, salt, and crushed red pepper until well combined. Add in tuna, flaking and separating larger pieces. Carefully fold in cannellini beans. Drain capellini pasta and add to the tuna mixture. Toss to combine and serve immediately. If you have a perforated griddle for a grill, heat this on it for a great smoky flavor. pdf attached
The tuna is not really hot unless you reheat leftovers or something. It's assembled room temp and tossed with the hot noodles. It sounds like Tuna Noodle Casserole is off of your list. Have you ever had a grilled tuna steak? Your comment got me thinking of substitutes. I bet shrimp would be good with this. Or even bay scallops.