Fresh white beans with tuna
Total time1 h 25 min Preparation and possible waiting 20 min · Cooking 1 h 5 min How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 1 h 5 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 25 min Preparation and possible waiting 20 min · Cooking 1 h 5 min How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 1 h 5 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Stew
Lunch · Dinner
1 to 2 hours
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.
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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.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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