Hello 👋🏻 to all my loyal readers . I have a super easy and delicious “recipe,” (if this can even be categorized as such) to share. Someone I follow on Instagram shared this in their stories (thanks @journeyintolavillelumiere). They did not include many details but it looked delicious so I took mental notes and tried it out for myself! This recipe is full of protein, fiber, and warm flavors – perfect for when there’s still a chill in the air! No pictures because a) I didn’t take any and b) it basically looks like a pile of mush after completion 🤣.
Ingredients (for four servings):
- 1 can of fire roasted diced tomatoes
- 2 cans of tuna, drained (standard tuna can side)
- 1 small/medium yellow onion
- 1 can cannelini beans
- 1-2 tbps olive oil
- 1 tbps Italian Seasoning (like Penzey’s Tuscan Sunset) or more to taste
- Salt and pepper to taste
- Spinach (optional for serving)
- Parmesan cheese (optional for serving)
Step One: Cut up your onion into slivers. There is no rhyme or reason as to how you cut, just small bite size pieces.
Step Two: Heat up the olive oil in a pan (medium heat) and add the onion, stirring occasionally. I cooked the onion about 7-8 minutes allowing it caramelize a bit. The onion should be translucent.
Step Three: Add in the can of diced tomatoes, canellini beans and the cans of tuna fish. If the the tuna is packed super tight break it up with your fingers as you add it in. Stir to combine.
Step Four: Add your seasonings and salt and pepper. Stir to combine. Let the mixture simmer anywhere from 5-10 minutes. Make sure you do a little taste test to see if the spices are right. I actually added some crushed red pepper at this point for a little extra kick!
Step Five: Serve and enjoy! We served on a bed of spinach but you could put this on top of rice, lentils, or pasta! It would also be good with some toasted sourdough or Italian bread. Sprinkle generously with Parmesan 🧀 . I had the leftovers for lunch today and it was just as delicious and filling:
It’s an odd combination that I never would have thought to try, but it’s honestly surprisingly satiating! It is sooo easy (I mean the main ingredients are in cans people, come on) and very healthy and filling.
Editor’s Note: If you don’t like canned tuna, this probably won’t be your jam. I am admittedly not the *biggest* fan of canned tuna but I like a good tuna salad now and again, and found this recipe to be quite yummy! Also, it’s “Always Hungry,” friendly!