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Linguine with Tuna, Green Beans and Potatoes

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Linguine with Tuna, Green Beans and Potatoes

Provided by:
total prep 448 calories/serving


  • 1/3 cup whole natural almonds (with skins)
  • 3 medium red potatoes (8 ounces), unpeeled, cut in 3/4-inch pieces
  • 8 ounces green beans, trimmed and cut in 1-inch pieces (about 1 cup)
  • 1 pound linguine
  • 1 can (about 6 ounces) chunk light tuna in oil, oil drained and reserved, tuna flaked
  • 1 tablespoon finely chopped garlic


  • Bring a large pot of lightly salted water to boil over high heat.
  • Meanwhile put almonds in a large skillet over medium heat. Stir often until fragrant and toasted, about 5 minutes. Let cool, then coarsely chop with a large knife. Set skillet aside.
  • Put potatoes in a large saucepan with cold water to cover by 2 inches. Bring to a boil; add beans and boil gently 5 minutes or until potatoes and beans are tender. Drain well.
  • Meanwhile add pasta to boiling water and cook according to package directions.
  • Heat reserved tuna oil in the skillet over medium heat. Add potatoes and beans. Cook 5 minutes or until potatoes are golden. Add garlic and stir until lightly colored and fragrant, 1 to 2 minutes. Stir in tuna.
  • Ladle off 1 cup cooking water from pasta; stir into skillet mixture. Drain pasta and put into a warmed large serving bowl. Add tuna mixture. Toss to mix well. Sprinkle with toasted almonds.