Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 2 tbs olive oil

  3. 1 leek (white part only), thinly sliced

  4. 1 carrot, finely chopped

  5. 1 celery stalk, finely chopped

  6. 400g can chopped tomatoes

  7. 2 x 400g cans cannellini beans, rinsed

  8. 200ml chicken or vegetable stock

  9. 1 tbs Dijon mustard

  10. 2 x 200g yellowfin tuna fillets

  11. 1 cup (50g) panko breadcrumbs (see Notes)

  12. 1 garlic clove, crushed

  13. 1 tbs finely chopped flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Heat 1 tbs oil in a pan over medium-low heat. Cook leek, carrot and celery for 10 minutes, stirring, until softened. Add tomato, beans and stock and simmer over medium heat for 20 minutes until slightly reduced, then stir in mustard.

  2. Preheat the oven to 200C. Lightly oil 4 individual baking dishes or ramekins.

  3. Heat a lightly oiled pan over high heat. Sear tuna for 1 minute each side. Cut into bite-sized pieces. Layer beans, then tuna, then more beans in the dishes.

  4. Lightly mix panko, garlic, parsley and 1 tbs oil, then scatter on top. Bake for 20 minutes until golden and bubbling. Serve with a salad.


Send feedback