From The Pantry Tuna White Bean And Olive Flatbread Pitas Recipes

LINGUINE WITH ITALIAN TUNA AND WHITE BEANS

Linguine with Italian Tuna and White Beans image

Provided by Georgia Downard

Categories Bean Pasta Dinner Lunch Seafood Tuna Healthy Self Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

8 ounces spinach linguine
8 ounces canned Italian tuna packed in oil
1/4 cup fresh lemon juice
2 large cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 can (15 ounces) cannellini beans, rinsed and drained
1 small red onion, thinly sliced
1/2 cup chopped Italian leaf parsley, plus whole leaves for garnish
1/2 thinly sliced lemon (optional)

Steps:

Cook pasta as directed on package; drain and rinse under cold water. Drain tuna, reserving oil in a salad bowl; whisk juice, garlic, salt and pepper with oil. Flake tuna into same bowl. Add pasta, beans, onion and chopped parsley; toss gently to coat with dressing. Serve garnished with parsley leaves and lemon slices, if desired.

ONE-PAN TUNA-WHITE BEAN CASSEROLE

One-Pan Tuna-White Bean Casserole image

This is not the classic, cream-of-something soup tuna casserole you may be familiar with. It's based on a recipe for a Breton tuna and white bean gratin from the food writer Diana Henry's cookbook, "Simple" (Mitchell Beazley, 2016). Several steps were eliminated, and an essential potato chip topping was added, which may put it squarely into tuna casserole territory. But you can call it whatever you like. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)

Provided by Melissa Clark

Categories dinner, casseroles, seafood, main course

Time 50m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 onion, 2 shallots, 4 scallions or 2 leeks, chopped
2 tablespoons olive oil
Pinch of red-pepper flakes
Pinch of kosher salt
6 garlic cloves, sliced
1 rosemary sprig (optional)
2 anchovy fillets (optional)
2 (15-ounce) cans white beans, drained and rinsed
1/2 cup white wine, or use water or broth
1/4 cup milk
2 (5-ounce) cans of tuna
1 to 2 tablespoons chopped fresh herbs such as parsley, basil, tarragon, chives or a combination
Zest of 1/2 lemon
Kosher salt and black pepper
4 to 6 tablespoons grated cheese (any kind, though Gruyère, Cheddar, Parmesan or Jarlsberg would be great)
1/2 cup potato chips, crushed
1 tablespoon butter, cut into small pieces
Lemon juice, for serving

Steps:

Heat oven to 350 degrees. In an ovenproof skillet, sauté a chopped onion (or shallots, scallions or leeks) in olive oil over medium-high heat until soft, about 5 minutes.
Add red-pepper flakes, salt and garlic cloves. Throw in the rosemary sprig, if using. Add anchovy fillets, if using. Cook for another 2 minutes, until the garlic is slightly golden and very fragrant.
Add the white beans and the wine. Let it simmer until the liquid evaporates and the beans are soft, about 5 minutes, then mash the beans with a potato masher or a fork. Make them as smooth or lumpy as you like. You just want to release some of their starch. Turn off the heat.
Now, add the milk and the tuna. If you have the oil-packed kind, add the oil. If you have the water-packed kind, drain them, and drizzle in more olive oil.
Mash the tuna into the beans, leaving it a little chunky. Mix in the herbs, lemon zest and add lots of black pepper. Finally, mix in 2 to 4 tablespoons of any kind of grated cheese. Taste and add more salt and pepper if needed.
Spread the mixture evenly in the skillet, and top it with potato chips. Scatter on more grated cheese, about another 2 tablespoons, and dot the top with little nuggets of butter.
Bake until the tuna mixture bubbles around the edges, 20 to 25 minutes. If you want the potato chips to get more brown, you could run the whole pan under the broiler. Finish with lemon juice.

GARDEN TUNA PITA SANDWICHES

Garden Tuna Pita Sandwiches image

A well-balanced meal packed into a pita is a breeze to whip up. Not a fan of tuna? Try canned chicken. -Rebecca Clark, Warrior, Alabama

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 3 servings.

Number Of Ingredients 13

Ingredients

2 pouches (one 5 ounces, one 2-1/2 ounces) light water-packed tuna
3/4 cup 2% cottage cheese
1/2 cup chopped cucumber
1/4 cup reduced-fat mayonnaise
1/4 cup shredded carrot
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
1/2 teaspoon dill weed
1/4 teaspoon salt
Dash pepper
6 whole wheat pita pocket halves
1 cup fresh baby spinach
6 slices tomato

Steps:

In a small bowl, combine the first 10 ingredients. Line pita halves with spinach and tomato; fill each with 1/3 cup tuna mixture.

Nutrition Facts : Calories 362 calories, Fat 10g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 1114mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 5g fiber), Protein 31g protein.

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