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Smoky Tuna With White Beans

Smoky Tuna With White Beans
Stephanie Stiavetti for NPR /
/

This simple meal, seasoned with smoked paprika, or pimenton dulce, combines the earthy flavor of great northern beans with the meaty texture of albacore tuna. An excellent source of protein, fiber and omega-3 fatty acids, this dish can be prepared in less than a half-hour if you use canned beans.

Makes 2 servings

3 tablespoons extra-virgin olive oil

4 cloves garlic, sliced

1/2 cup diced onion

1/2 cup mushrooms, quartered

2 Roma tomatoes, seeded and cut into 1/2-inch slices

1 teaspoon coarse sea salt plus more for sprinkling

1/4 teaspoon freshly ground pepper

1 teaspoon sweet smoked paprika plus more for sprinkling

15-ounce can great northern beans, drained and rinsed

1/2 pound albacore tuna, cut into 1-inch cubes

Preheat oven to 350 degrees.

In a cazuela over medium heat, heat the olive oil until it shimmers. Add garlic and fry until it browns and turns slightly crunchy. Remove garlic to a separate bowl while the oil remains in the pan, then add onions and saute for 3 minutes, or until translucent. Add mushrooms and continue sauteing until they are soft, about 5 minutes.

Stir in tomato slices, sea salt, pepper and smoked paprika, cooking for another 2 minutes. Add beans and gently stir to incorporate, making sure not to smash the beans.

Smooth beans to create an even surface, and set cubed tuna on top, pressing gently so the pieces don't move around. Take reserved garlic slices and press them into the fish so each cube has a few pieces resting on top, then sprinkle throughout with a little more smoked paprika and a few pinches of sea salt.

Cook uncovered for 10 minutes, checking with a fork to make sure fish is done. Enjoy immediately.

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