Fresh white beans with tuna
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
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Recipe characteristics
Stew
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Fresh white beans fresh shelled beans, not dried 500 g
- Tuna fresh albacore tuna loin, skinless and boneless 500 g
- Spring Onion trimmed 150 g
- Green pepper deseeded 120 g
- Tomato stalk removed 200 g
- Garlic 2 peeled cloves 6 g
- Extra virgin olive oil for the stew 30 g
- Water for cooking 1100 g
- Parsley chopped 4 g
- Salt 2 g stew; 1 g fish 3 g
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Method
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Put the fresh white beans in a saucepan with the halved spring onion, roughly cut green pepper, quartered tomato and garlic. Add the water, oil and 2 g salt. Bring to the boil, then simmer gently for 40–55 minutes until the beans are tender. Swirl the pan occasionally rather than stirring with a spoon.
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Lift out the vegetables with a slotted spoon and blend with a ladleful of broth. Return all the purée to the saucepan and simmer for 3 minutes. If the stew is too liquid, reduce it before adding the fish.
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Cut the tuna into roughly 3 cm cubes and season with the remaining gram of salt. Add to the stew and cook very gently for 4–6 minutes, depending on thickness, until opaque and reaching 63°C in the centre. Do not boil vigorously.
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Turn off the heat, fold in the chopped parsley and serve immediately in four shallow bowls to avoid overcooking the tuna.
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