Spanish Beans and Tuna in a Hearty Tomato Sauce
Ingredients
- 2 cans tuna in olive oil 5 oz / 140 grams each
- 2 cans white beans 15.5 oz / 440 grams each
- 1 onion
- 4 cloves garlic
- 1 carrot
- 1 green bell pepper
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 tsp dried thyme .50 grams
- 2 1/4 lbs tomatoes 1 kilogram
- 1/2 cup vegetable broth 120 ml
- 1/4 tsp saffron threads .17 grams
- handful fresh parsley
- pinch sea salt
- dash black pepper
Instructions
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Slightly heat the vegetable broth and pinch in the saffron, set aside to infuse
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Drain the cans of tuna into a sieve with a bowl underneath, mix the tuna to release any excess oil and reserve the oil from the tuna
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Finely chop the onion, roughly chop the garlic, finely chop the carrot (peeled), finely chop the green bell pepper and finely grate the tomatoes
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Heat a stock pot with a medium heat and add in the reserved olive oil from the canned tuna
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After 1 minute add in the chopped vegetables, mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in the paprika and thyme, quickly mix together, then add in the grated tomatoes and season with sea salt & black pepper, mix together and simmer
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Once the grated tomatoes have thickened, about 10 to 15 minutes, add in the canned white beans (drained), the drained tuna and the saffron infused broth, mix together, place a lid on the pan and simmer for 5 minutes
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Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!
Recipe Notes
Get the Spanish Paprika I used to make this Recipe