Chuck the cannellini beans and olives into the stew and mix together. Bring back to the boil and then add the tuna. Shake the pan to nestle the tuna into the tomatoes and then cook for 5-6 minutes, turning the tuna halfway until just cooked through and tender.
Take canned tuna to new heights by adding creamy cannellini beans, fresh dill and a tangy Dijon dressing. Packed with protein and fiber, this tuna and bean salad is ready in a flash. For an extra kick, add a pinch of crushed red pepper or cayenne. Need a quick pasta dish that's flavorful and colorful?
Ingredients. 1 1 can (7 oz) premium canned tuna, drained. 2 ¾ cup red onion, thinly sliced crosswise. 3 1 can (16 oz) Bush's ® Cannellini Beans, drained and rinsed. 4 5 Tbsp extra-virgin olive oil. 5 1 Tbsp red wine vinegar. 6 Salt and freshly ground pepper, to taste Nutritional Information.
Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl. Add beans, tuna, onion, parsley and basil; toss to coat well. Make Ahead Tip: Cover and refrigerate for up to 2 days. Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna.