Spanish Beans and Tuna in a Hearty Tomato Sauce | Quick & Easy Recipe

canned tuna

🥗Healthier: canned salmon

💰Cheaper: canned sardines

Canned salmon is a healthier option with omega-3 fatty acids, while sardines offer a budget-friendly protein alternative.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes provide a vibrant flavor, while crushed tomatoes are often less expensive and easier to use.

Measure out half a cup of lukewarm vegetable broth (120 milliliters) and heat it in a saucepan for a couple of seconds.

Pinch in a quarter teaspoon of saffron threads (0.17 grams) into the broth and set aside to infuse.

Drain two cans (5 ounces each) of tuna into a sieve over a bowl to catch the excess oil, mixing gently to avoid drying it out.

Finely chop one medium-sized onion, roughly chop four cloves of garlic, finely chop one peeled carrot, and finely chop one green bell pepper.

Grate one kilogram of fresh tomatoes into a large bowl until you have about three cups (360 grams) of grated tomato, or use canned tomato sauce if preferred.

Heat a stock pot over medium heat and add the reserved olive oil from the canned tuna (or two tablespoons of extra virgin olive oil if using tuna in water).

Add all the chopped vegetables to the pot and mix to coat in the olive oil, sautéing for about three to four minutes until lightly sautéed.

Add one teaspoon of sweet smoked Spanish paprika (2.5 grams) and half a teaspoon of dried thyme (0.5 grams) to the vegetables, mixing well.

Add the three cups of grated tomato (360 grams) to the pot, season generously with sea salt and freshly cracked black pepper, and mix everything together.

Simmer the tomato sauce on medium heat for 10 to 15 minutes until it slightly thickens.

Drain two cans (15.5 ounces each) of white beans into a colander and rinse under cold running water.

After simmering for about 15 minutes, add the drained white beans, the drained tuna, and the half cup of saffron-infused broth to the pot, mixing gently to combine.

Cover the pot with a lid, lower the heat to low, and simmer for an additional five minutes to develop flavors and soften the beans.

Remove the pot from heat, transfer some of the mixture into a shallow bowl, and sprinkle with finely chopped fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens