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There are some restaurant meals that stay with you long after you pay the check. Maybe they make you think twice about a certain ingredient or open your eyes to a new technique. It’s these kinds of culinary light bulb moments that really excite me, and a few years ago, I had one while dining at a Basque-inspired restaurant with a fabulous wine list called Adarra in Richmond, Virginia.
On the menu that night, there was a tuna conserva and butter bean stew that was unlike anything I’d had before. The beans were plump and perfect in a sultry broth that was savory and craveable with a hint of smokiness and a beautiful herbaceousness.
What really surprised me was the use of tuna conserva (that’s a fancy way to say ‘canned tuna’). The dish elevated the tinned fish to new heights, reminding me that humble ingredients can be just as sophisticated and luxurious as their pricier counterparts. That stew haunted my dreams until I finally set out to make a version at home.
Simply Recipes / Frank Tiu
How to Make My Tuna and Butter Bean Stew
I was delighted to find I was able to create a facsimile of the rich, layered flavors in this dish using common pantry ingredients (including my secret weapon, Better Than Bouillon) and hardy winter herbs. The dish gives big, cooked-all-day flavor, but in reality, it comes together in just 15 minutes—perfect for a cozy lunch or a simple but satisfying dinner.
To make it, I sauté onions and garlic together before adding paprika, Better Than Bouillon, a mix of bay leaf, thyme, and rosemary, and water to create a comforting broth. I simmer the butter beans briefly in the broth, just to warm them through, before adding canned tuna and the final seasonings, plus an extra glug of peppery olive oil. I love serving this meal with crusty bread to soak up all of the broth.
Tips for Making My Tuna and Butter Bean Stew
- Add some greens: Make this dish even more filling by adding greens like escarole or Swiss chard. Sauté the greens with the onions and garlic before building the broth.
- Go oil-packed: Use a high-quality tinned tuna packed in oil, not water, for this recipe. I like Cento, Genova, and Ortiz.
- Drop in a rind: Give the broth another jolt of umami by adding a parmesan rind to it as it simmers.
- Sub another bean: If you can’t find butter beans (I like Goya and the Wegmans store brand for this), you can substitute another canned white bean like cannellini or even chickpeas.
- Spice it up: Finish this dish with a little sprinkle of red pepper flakes for a hint of heat.
Simply Recipes / Frank Tiu
More Super-Quick Meals
You can substitute 4 cups of your favorite chicken stock or even vegetable broth for the Better Than Bouillon and water, if you prefer, but you may need to add more salt to the dish.
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1 tablespoon extra-virgin olive oil, plus more for finishing
1 small yellow onion, diced
3 cloves garlic, minced
4 teaspoons Better Than Bouillon Roasted Chicken Base
1 teaspoon paprika
Few sprigs each fresh thyme and rosemary
1 bay leaf
4 cups water
1 (15.5-ounce) can butter beans, undrained
Salt and freshly ground black pepper, to taste
Lemon juice, to taste
1 (5-ounce) can tuna packed in olive oil, drained
Sauté the aromatics:
In a medium pot, heat the olive oil over medium heat. Add the onions and sauté until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
Simmer the broth:
Add the bouillon base, paprika, thyme and rosemary, and bay leaf to the pot, then pour in the water. Bring the mixture to a simmer.
Warm the beans through:
Add the butter beans and their liquid to the broth. Taste and season with salt, pepper, and a squeeze of lemon juice as desired. Cook until just warmed through, 1 to 2 minutes.
Finish and serve:
Add the tuna to the pot, breaking it into large pieces, and spoon the broth over the tuna gently to warm it through. Remove the bay leaf and herbs from the broth.
Plate the stew into two shallow bowls. Drizzle each serving with a glug of good, peppery olive oil and another squeeze of lemon juice, and serve.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat on the stove (because microwaving fish is an unforgivable offense).
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| Nutrition Facts (per serving) | |
|---|---|
| 481 | Calories |
| 14g | Fat |
| 52g | Carbs |
| 38g | Protein |
×
| Nutrition Facts | |
|---|---|
| Servings: 2 | |
| Amount per serving | |
| Calories | 481 |
| % Daily Value* | |
| 14g | 18% |
| Saturated Fat 3g | 13% |
| 17mg | 6% |
| 543mg | 24% |
| 52g | 19% |
| Dietary Fiber 17g | 62% |
| Total Sugars 8g | |
| 38g | |
| Vitamin C 2mg | 12% |
| Calcium 95mg | 7% |
| Iron 7mg | 39% |
| Potassium 1379mg | 29% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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