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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

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:
    • 30 Mins
    • Serves 2
    • Easy

    Ingredients

    Directions

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    1. In a bowl, combine the cannellini beans, tomatoes, olives, garlic, lemon and capers with the olive oil and mix well.

    2. Pour into a skillet and cook in a preheated oven at 180C for 15 minutes.

    3. 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.

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