Garlicky Tuna & White Bean Skillet with Spinach
Ingredients
- 2 tablespoonsolive oil
- 4 clovesgarlic
- ¼ teaspoonred pepper flakes
- 2 5-ounce canscanned tuna in water
- 1 15-ounce cancanned white beans
- ¾ cupchicken broth
- 4 cupsfresh spinach
- 1 wholelemon
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ¼ cupfresh parsley
Prep
- 01
Mince 4 garlic cloves.
- 02
Chop 1/4 cup fresh parsley.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, stirring until fragrant, about 1 minute.
- 02
Drain the canned tuna and add it to the skillet, breaking it apart with a wooden spoon. Cook for 1 minute.
- 03
Drain and rinse the white beans, then add them to the skillet along with 3/4 cup chicken broth. Bring to a simmer and cook for 3 minutes.
- 04
Fold in the fresh spinach in batches, stirring until wilted, about 2 minutes.
- 05
Squeeze juice from 1 lemon into the pan. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust.
- 06
Divide into bowls and garnish with fresh parsley. Serve warm.
Spice Tips
For more heat, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. For herbal depth, stir in 1/2 teaspoon dried oregano with the garlic. A splash of white wine (1/4 cup) added with the broth deepens the flavor.
Serve over toasted crusty bread or with a side of pasta to soak up the broth. Leftover keeps refrigerated for up to 3 days.