This is a very simple dish, suitable for those on a low budget and easy to make. Cannellini beans are a great partner to tuna, besides their popularity in Italian soups. If you enjoy tuna melt sandwiches, I recommend sprinkling over some grated cheese such as cheddar too!
Serves 4
1 tbsp. olive oil
½ onion, chopped
2 garlic cloves, crushed
1 medium potato, peeled and chopped
½ lemon, zest and juice
2 tsp. dried oregano/mixed herbs
3 tbsp. tomato puree
1 tsp. caster sugar
400g chopped tomatoes
850ml fish stock
Salt and pepper
410g tinned cannelloni beans
370g tinned tuna, broken up slightly
Handful of cheese, grated (optional)
1. Heat the olive in a large saucepan. Sautee the onions and garlic on a low heat for 5 minutes or until soft.
2. Add the potatoes, lemon zest, dried oregano/herbs, sugar, tomato puree, stock, chopped tomatoes, season and stir together. Bring to the boil and leave to simmer for about 20 minutes.
3. Take off the heat to cool for a few seconds and blend in a food processor/blender. If you don’t have one you can place the mixture through a sieve, chop the vegetables more finely before starting the recipe or you can leave it as it is instead of a smooth texture.
4. Place the soup back in the saucepan and add some milk/water if the mixture is too thick for your likening. Stir in the cannelloni beans. Bring to the boil and simmer until the beans are cooked. Add the tuna and heat for only a minute or so until the tuna is warm. Add the lemon juice and season. Serve and sprinkle over the cheese.
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