Spicy Tuna and White Bean Skillet with Crispy Garlic
Ingredients
- 2 cans (5 oz each)canned tuna (in water, drained)
- 1 can (15 oz)canned white beans (drained and rinsed)
- 4 clovesgarlic
- 3 tablespoonolive oil
- ½ teaspoonred pepper flakes
- ½ teaspoonsmoked paprika
- 1lemon
- 1 cupcherry tomatoes
- 2 cupfresh spinach
- 1 pinchsalt and black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Halve 1 cup cherry tomatoes.
- 03
Cut 1 lemon in half and cut one half into wedges.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant, then push to the side of the pan.
- 02
Add drained tuna and smoked paprika to the center of the skillet, breaking it up gently with a wooden spoon. Cook for 1 minute.
- 03
Stir in drained white beans and cherry tomatoes. Cook for 2 minutes, stirring occasionally, until tomatoes begin to blister.
- 04
Add spinach by the handful, stirring until wilted, about 1 to 2 minutes.
- 05
Drizzle remaining 1 tablespoon olive oil over the skillet. Squeeze half the lemon over everything, then taste and season with salt and pepper. Divide between bowls and serve with lemon wedges.
Spice Tips
For deeper heat, increase red pepper flakes to 3/4 teaspoon or add a pinch of cayenne. For smoky complexity, bump smoked paprika to 3/4 teaspoon. A splash of hot sauce stirred in at the end adds bright vinegary kick.
This skillet comes together in under 15 minutes. Serve on its own, over rice, or with crusty bread to soak up the garlicky, spicy broth. If you prefer less heat, reduce red pepper flakes to 1/4 teaspoon.