EN DE FR ES PT IT
Italian Tuna & Cannellini Bean Skillet with Rosemary
Recipe

Italian Tuna & Cannellini Bean Skillet with Rosemary

Quick & Easy

Warm, silky cannellini beans sautéed with garlic and rosemary, finished with tuna for a fast Italian-style lunch.

Why smarter

10 minutes is realistic: 2 min to drain/rinse beans and open tuna, 1 min to slice garlic, 1 min to heat pan and oil, 4–5 min to sauté garlic/rosemary and warm beans until creamy, 1 min to fold in tuna and plate.

Chef tip

Crush about a quarter of the beans against the pan while stirring; their starch makes a quick, silky sauce without any extra ingredients. Shortcut: Use canned cannellini beans and canned tuna.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 480 g canned cannellini beans 480.000 g canned cannellini beans
2 160 g canned tuna in olive oil 160.000 g canned tuna in olive oil
3 2 cloves garlic 2.000 cloves garlic
4 1 tsp rosemary 1.000 tsp rosemary

Method

  1. Drain and rinse the cannellini beans. Drain the tuna (reserve a little of its oil if you like). Slice the garlic.
  2. Heat a skillet on medium heat with 1 tbsp olive oil (or some reserved tuna oil). Add garlic and rosemary; sauté 30–60 seconds until fragrant (don’t let garlic brown).
  3. Add beans with 3–4 tbsp water. Season with salt and pepper. Cook 3–4 minutes, stirring and lightly crushing a few beans to make it creamy.
  4. Fold in the tuna in chunks and warm 30–60 seconds. Taste and adjust seasoning. Serve straight from the pan.