A MEAL YOU CAN MAKE
Tuna & butter bean skillet
Tomatoes, lemon & a finish of fresh parsley
About 33 minutes · 2 servings · Hob · large lidded pan
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 240g Tinned tuna in brine, drained
- 480g Tinned butter beans, drained
- 400g Tinned tomatoes, chopped
- 150g Onion, finely chopped
- 10g Garlic, minced
- 15ml Olive oil
- 1 whole Lemon, zest and juice
- 15g Parsley, chopped
Allergens: Contains fish. Check all packaging. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~450 kcal · 48g protein · 46g carbohydrate · 10g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Gather & prepare
Drain 240g tinned tuna in brine and 480g tinned butter beans (drained). Chop 150g onion (finely chopped), 10g garlic (minced) and 15g parsley (chopped). Prepare 1 whole lemon (zest and juice) and measure 400g tinned tomatoes (chopped).
Start the pan
Warm 15ml olive oil; soften 150g onion (finely chopped) for 5 minutes, stirring. Add 10g garlic (minced) for 1 minute. Stir in 400g tinned tomatoes (chopped) and 480g tinned butter beans (drained). Fold in 240g tinned tuna in brine (drained); bring to a gentle simmer.
Cook gently
Simmer gently, covered, over low heat. Stay nearby. If the pan needs attention, pause your current hands-on task before tending it.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Check, finish & portion
Check the whole dish is steaming hot. Gently fold in 15g parsley (chopped) and 1 whole lemon (zest and juice), then portion. Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness. Serve now or portion for prompt cooling; do not wait for the other meals to finish.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Clear & clean equipment
Turn off the burner. Transfer remaining food to shallow containers. Clean the pan and utensils before the next meal. Allow extra time if equipment is too hot to handle.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.