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Recipes

Tuna with White Beans, Celery, and Peppers

This is a perfect meal for a weekday dinner when you need to rely on what’s in the pantry. It tastes delicious cold, so bring leftovers to work. Plus, it is filled with protein and healthy Omega-3 fatty acids!

Prep Time:

20 minutes

Total Time:

20 minutes

Yield:

4 Servings

Nutrition Facts

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Nutrition Facts

  • Calories: 190
  • Fat: 6g
  • Saturated Fat: 1g
  • Sodium: 210mg
  • Carbohydrate: 18g
  • Fiber: 5g
  • Protein: 16g

Ingredients

1 tablespoon extra virgin olive oil

1 small red onion, sliced

2 stalks celery, sliced

1 red or yellow bell pepper, seeded and sliced

1 (15-ounce) can cannellini beans, drained and rinsed

1 (2-ounce) can white tuna in water, drained

1/2 cup thinly sliced fresh basil or baby spinach leaves

Salt and pepper to taste

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the onion, celery, and pepper and sauté for several minutes.
  2. Stir in the beans and cook for 2 minutes longer.
  3. Add the tuna and break it up slightly with a spatula. Add the basil and cook just until it wilts. Season with salt and pepper. Serve hot, at room temperature, or cold. 

Oldways photo. Recipe from the Oldways 4-Week Mediterranean Diet Menu Plan book. 

How’d it Taste?

  • Linda Johnson says:

    It tasted good but was pretty dry. I added some lemon infused olive oil when serving and that really helped.

  • Traci Jervis says:

    I didn’t have fresh basil so added approximately 1 tsp of dried, and then added a cup of fresh spinach. So tasty! My 8-year old daughter also loves this dish. And, bonus, this is fantastic the next day, served cold on a bed of fresh spinach (with some sliced, fresh veggies). We love this recipe!

  • Janman Lewis says:

    Great dish, may I suggest adding some fresh lemon or white wine vinegar or a combo after removing from the heat to add a bright note.

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