Rating
4
Average: 4 (1 vote)
Active time
20 minutes
Total time
20 minutes
Yield
4 Servings
Nutritioni
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

½ 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?

Janman Lewis
4
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.
Cynthia
0
Excellent idea. Lemon almost always brightens just about any bean salad.
Traci Jervis
0
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!
mmoore
0
Awesome to hear, and glad you had a suitable swap!

Review this Recipe