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Tuscan-style tuna stew

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Ingredients

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	240g cannellini beans
	1 salad tomato, cut into 4 slices
	8 cherry tomatoes, halved
	12 pimento-stuffed olives
	3 small garlic cloves, crushed
	1/2 lemon, cut into 4 slices
	1 tsp capers
	1 tbsp olive oil
	1 tsp dried oregano
	Few sprigs fresh rosemary and thyme, leaves only
	220g pack fresh tuna chunks
	1 tsp extra-virgin olive oil

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Tuscan-style tuna stew

Name: Tuscan-style tuna stew
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: cannellini beans: 240g; salad tomato, cut into 4 slices: 1; cherry tomatoes, halved: 8; pimento-stuffed olives: 12; small garlic cloves, crushed: 3; lemon, cut into 4 slices: 1/2; capers: 1 tsp; olive oil: 1 tbsp; dried oregano: 1 tsp; fresh rosemary and thyme, leaves only: Few sprigs; fresh tuna chunks: 220g pack; extra-virgin olive oil: 1 tsp

A quick and easy weekday recipe, which takes 5 minutes to prepare and uses up plenty of store-cupboard staples. The tuna and olives are full of monounsaturated fats (the good kind), which can help to improve heart health and lower cholesterol.

Features:

Cuisine:

Italian

30 Mins
Serves 2
Easy

Ingredients

240g cannellini beans
1 salad tomato, cut into 4 slices
8 cherry tomatoes, halved
12 pimento-stuffed olives
3 small garlic cloves, crushed
1/2 lemon, cut into 4 slices
1 tsp capers
1 tbsp olive oil
1 tsp dried oregano
Few sprigs fresh rosemary and thyme, leaves only
220g pack fresh tuna chunks
1 tsp extra-virgin olive oil

Directions

In a bowl, combine the cannellini beans, tomatoes, olives, garlic, lemon and capers with the olive oil and mix well.
Pour into a skillet and cook in a preheated oven at 180C for 15 minutes.
Add the fresh herbs and tuna and cook for 15 minutes more. Drizzle over the extra-virgin olive oil and serve with sourdough bread or as part of a tapas spread.