Tuna and White Bean Skillet with Garlic Toast
Ingredients
- 2 cans (5 ounces each)canned tuna in water
- 1 can (15 ounces)canned white beans
- 1 can (14.5 ounces)diced tomatoes
- 1yellow onion
- 4 clovesgarlic
- 3 tablespoonolive oil
- ½ cupvegetable broth
- ½ teaspoondried oregano
- ¼ teaspoonred pepper flakes
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 4 slicescrusty bread
- 2 tablespoonbutter
- 2 tablespoonfresh parsley
Prep
- 01
Dice 1 yellow onion into small pieces.
- 02
Mince 4 cloves garlic.
- 03
Chop 2 tablespoons fresh parsley.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 minutes, stirring occasionally, until softened.
- 02
Add the minced garlic and cook for 1 minute, until fragrant.
- 03
Stir in the canned tomatoes (with juice), drained white beans, vegetable broth, oregano, red pepper flakes, salt, and black pepper. Bring to a simmer.
- 04
Drain the canned tuna and gently fold it into the skillet. Simmer for 5 minutes, stirring occasionally.
- 05
While the skillet simmers, brush one side of each bread slice lightly with remaining 1 tablespoon olive oil. Toast in a separate skillet or oven-safe pan over medium-high heat for 2 minutes until golden, then rub with butter.
- 06
Taste the skillet and adjust seasoning as needed. Divide between bowls and top with fresh parsley. Serve with garlic toast on the side.
Spice Tips
For more warmth, increase the red pepper flakes to 1/2 teaspoon or add a pinch of smoked paprika. A squeeze of fresh lemon juice at the end brightens the broth beautifully.
This comes together in under 30 minutes start to finish. You can swap the white beans for cannellini or chickpeas, or use fresh spinach (add it in the last minute) for extra greens. Leftovers keep for up to 3 days in the fridge and reheat gently over low heat.