March 10, 2020

Orecchiette With Tuna, White Beans & Radicchio

Recipe: Eshun Mott

Prep Time: 25 minutes

Total Time: 40 minutes

This recipe makes the most of quality jarred white beans and tuna, and gets a boost from sweet fennel and bitter radicchio.


  • 500 g orecchiette
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup coarsely chopped garlic
  • 1/2 tsp chili flakes
  • 1 small bulb fennel, trimmed and chopped (about 2 cups)
  • 150 g jar Italian tuna in olive oil (drained, oil reserved)
  • 540 mL can white beans, drained and rinsed
  • 1 small head radicchio, cut into ribbons
  • 1⁄2 cup chopped Italian parsley (packed)
  • Salt and pepper


Yield: Serves 4 to 6

Cook Pasta

  1. Heat large pot of salted water on high heat. Add orecchiette and cook according to package directions until al dente. Drain, reserving about 1 cup of pasta cooking water.

Sauté Fennel

  1. While pasta is cooking, to large sauté pan add olive oil over medium-low heat. Add garlic and chili flakes, and cook gently for 2 minutes, or until garlic is lightly golden.
  2. Add fennel and sauté for seven minutes, or until tender and lightly browned. Add tuna and white beans, and stir to break tuna into chunks.

Assemble Pasta

  1. Add drained pasta to sauté pan and gently toss to combine. Add radicchio, parsley and 1⁄2 cup of pasta cooking water, or enough to loosen. Add reserved oil from tuna jar for extra flavor, if desired. Season well with salt and pepper, to taste.
Author: Eshun Mott

Maya Visnyei


House & Home 2020