ONE-PAN TUNA-WHITE BEAN CASSEROLE
This is not the classic, cream-of-something soup tuna casserole you may be familiar with. It's based on a recipe for a Breton tuna and white bean gratin from the food writer Diana Henry's cookbook, "Simple" (Mitchell Beazley, 2016). Several steps were eliminated, and an essential potato chip topping was added, which may put it squarely into tuna casserole territory. But you can call it whatever you like. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)
Provided by Melissa Clark
Categories dinner, casseroles, seafood, main course
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. In an ovenproof skillet, sauté a chopped onion (or shallots, scallions or leeks) in olive oil over medium-high heat until soft, about 5 minutes.
- Add red-pepper flakes, salt and garlic cloves. Throw in the rosemary sprig, if using. Add anchovy fillets, if using. Cook for another 2 minutes, until the garlic is slightly golden and very fragrant.
- Add the white beans and the wine. Let it simmer until the liquid evaporates and the beans are soft, about 5 minutes, then mash the beans with a potato masher or a fork. Make them as smooth or lumpy as you like. You just want to release some of their starch. Turn off the heat.
- Now, add the milk and the tuna. If you have the oil-packed kind, add the oil. If you have the water-packed kind, drain them, and drizzle in more olive oil.
- Mash the tuna into the beans, leaving it a little chunky. Mix in the herbs, lemon zest and add lots of black pepper. Finally, mix in 2 to 4 tablespoons of any kind of grated cheese. Taste and add more salt and pepper if needed.
- Spread the mixture evenly in the skillet, and top it with potato chips. Scatter on more grated cheese, about another 2 tablespoons, and dot the top with little nuggets of butter.
- Bake until the tuna mixture bubbles around the edges, 20 to 25 minutes. If you want the potato chips to get more brown, you could run the whole pan under the broiler. Finish with lemon juice.
WHITE BEAN TUNA SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.
- Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.
PESTO, CANNELLINI BEAN & TUNA JACKETS
Top baked sweet potatoes with pesto, cannellini beans and tuna for a simple supper. They take just two minutes to prep and deliver two of your 5-a-day
Provided by Cassie Best
Categories Lunch, Supper
Time 9m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Pierce the potatoes a few times, then bake for 40 mins, or until really soft. Alternatively, microwave on High for 7 mins.
- Mix the beans, pesto, cream cheese, tuna, red onion, lemon zest and some seasoning. Split the baked potatoes and stuff with the tuna filling. Top with the pine nuts and basil leaves.
Nutrition Facts : Calories 393 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 23 grams sugar, Fiber 9 grams fiber, Protein 11 grams protein, Sodium 0.8 milligram of sodium
CANNELLINI-BEAN AND GREENS STEW
Half of the beans are mashed while the rest are left whole, giving this hearty one-pot stew a wonderfully chunky texture. Toasted ciabatta flavored with sage and garlic makes the perfect accompaniment.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons oil in a large straight-sided skillet over medium-high. Add bread; cook, flipping once and adding sage sprigs halfway through, until toasted, 10 minutes. Transfer to a plate; lightly rub one side with whole garlic clove. Season with salt.
- Discard oil; return skillet to medium-high heat. Add remaining 1 tablespoon oil, sliced garlic, carrots, and chopped sage; season with salt and pepper flakes. Cook, stirring, until garlic is golden. Add wine; cook until evaporated, 2 minutes. Stir in beans and broth. Bring to a boil, then reduce heat and simmer until carrots are tender and liquid has reduced slightly, 25 minutes. Transfer 1 cup beans to a bowl; mash and return to pot. Stir in greens just until wilted; season with salt. Serve over toast, with cheese and a drizzle of oil.
TUNA AND BEAN SALAD
This is a mainstay in my house, something you can always throw together for an easy light meal. The authentic version would call for tuna packed in olive oil, but I actually prefer water-packed tuna. The salad packs a lot of protein, not just from the beans, but also from the tuna, which is also an excellent source of Omega-3 fatty acids.
Provided by Martha Rose Shulman
Time 15m
Yield Serves 2 as a main dish, 4 as a starter
Number Of Ingredients 12
Steps:
- Place the onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let sit for 5 minutes. Drain and rinse with cold water, then dry on paper towels.
- In a medium bowl or salad bowl, combine the tuna, beans, onions, sage, and parsley.
- In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard. Whisk in the olive oil and the yogurt. Toss with the tuna and beans and serve, garnishing each plate with cucumber slices.
Nutrition Facts : @context http, Calories 541, UnsaturatedFat 18 grams, Carbohydrate 53 grams, Fat 22 grams, Fiber 12 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 946 milligrams, Sugar 4 grams, TransFat 0 grams
TUSCAN TUNA AND CANNELLINI BEANS
Make and share this Tuscan Tuna and Cannellini Beans recipe from Food.com.
Provided by Kats Mom
Categories Oranges
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place tuna and orange juice in shallow bowl; toss gently and marinate in refrigerator 5 to 10 minutes.
- Heat canola oil in nonstick saute pan; add onion and saute until translucent, about 3 to 5 minutes.
- Add cannellini beans, tuna, tomatoes, white wine vinegar, basil, pepper and 1 tablespoon orange zest.
- Cover and cook over medium heat until tuna is opaque throughout, about 7 to 9 minutes.
- Sprinkle with parsley and remaining 1 tablespoon orange zest; serve immediately.
Nutrition Facts : Calories 332.1, Fat 6.7, SaturatedFat 1.3, Cholesterol 28.7, Sodium 40.2, Carbohydrate 38.4, Fiber 8.7, Sugar 5.8, Protein 30.2
TUNA STEAK WITH CANNELLINI BEANS
So this has got to be my favourite after work recipe. Its quick, low fat and yet so very satisfyingly tasty. I urge you to give this a try!
Provided by Sarah Boudjema
Categories Weeknight
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of Olive oil in a frying pan, add Onion and cook gently for 5 mins until soft, add the garlic and continue cooking for 2 minutes.
- Add the Cannellini beans, tomatoes and rosemary and cook for a further 5 minutes, season well with salt and pepper and a squeeze of lemon juice.
- Meanwhile heat a griddle or frying pan, brush Tuna with a little Olive oil and season with Pepper and cook for 3 mins per side depending on size of Steaks for medium rare.
- Serve with the salad and lemon wedges.
Nutrition Facts : Calories 317.8, Fat 1, SaturatedFat 0.2, Sodium 119.2, Carbohydrate 59.9, Fiber 14.7, Sugar 4.8, Protein 21.1
TUNA AND BEAN STEW
Make and share this Tuna and Bean Stew recipe from Food.com.
Provided by longwood13
Categories Stew
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Finely dice Onion and dice Tomatoes, Capsicum and Zucchini into 1/4 inch cubes. Keep the juice from the Tomatoes.
- In a skillet or pot heat oil and add onions. Cook at a medium heat until soft and transparent.
- Add the Capsicum cook until soft.
- Add the Zucchini, Garlic and spices cook for a minute.
- Add the tomatoes cook for another minute.
- Add tomato juice and stock, or water. Simmer for about 15 minutes until all the vegetables are soft.
- Add Beans and Tuna be careful not to break the Tuna up too much.
- Cook for 10 minutes to heat Beans and Tuna.
- Serve with Bread.
- I sometimes use Lebanese cucumber instead of Zucchini.
Nutrition Facts : Calories 550.7, Fat 8, SaturatedFat 1.9, Cholesterol 38, Sodium 98.8, Carbohydrate 77.8, Fiber 22.4, Sugar 12.5, Protein 48.9
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