Bean and Tuna Stew
Serving Size / Yield
4 servings
Ingredients
- 2 Tbs. olive oil
- 1 1/2 lbs. tuna, cut into 1-1/2-inch pieces
- salt
- pepper
- 1 lg. green bell pepper, cut into bite-size pieces
- 1 C. canned, peeled tomatoes, drained and chopped
- 1 lg. garlic clove, finely chopped
- 6 basil leaves, torn into bits
- 1 16-oz. can cannellini beans, rinsed and drained
Directions
Heat oil in a large skillet over medium heat. Pat the tuna pieces dry. When oil is hot, add tuna pieces. Make sure not to crowd the pan. Cook until pieces until browned on the outside. Should take 6 minutes. Transfer tuna to a plate. Sprinkle with salt and pepper to taste. Add the pepper to the skillet and cook until it begins to brown, 10 minutes. Add the tomato, garlic, basil and salt and pepper to taste. Bring to a simmer. Add the beans, cover, and reduce heat to low. Cook for 10 minutes. Stir in the tuna and cook until the tuna is slightly pink in the center, about 2 more minutes. Test for doneness by cutting in the thickest part of the fish. Serve.
