Baked White Beans with Tuna and Sage

Baked Tuna and Cannellini Beans

Baked White Beans with Tuna and Sage

Serves 3 – 4

Baked White Beans with Tuna and Sage is what I cook when the blustery winds of fate have blown my life into chaos, or when I don’t want to cook at home because I’ve spent the day testing recipes. Cooked in olive oil and seasoned liberally with garlic, sage, and lemon, baked tuna and beans is a relaxing, healthy meal that cures grumpiness and turns me human again. It takes minutes to put together. While it bakes, set the table and make a Bibb lettuce salad dressed with fresh lemon juice and olive oil.

2 15.5-ounce cans cannellini or other white beans
2/3 cup olive oil
1 Tbsp. minced garlic
3 – 4 Tbsp. minced fresh sage, or 1 – 2 Tbsp. dried rubbed sage
Freshly ground black pepper
2 6-ounce cans albacore or other tuna
1/3 cup fresh lemon juice

Preheat oven to 400°F.

Drain canned beans into strainer and rinse well.

In 10” x 10” glass baking pan, mix beans, olive oil, garlic, half the sage, salt, and freshly ground black pepper. Cover pan tightly with foil, and bake for 20 minutes. Remove foil, and bake for 10 minutes. Remove beans from oven.

Drain oil or water from tuna. Stir tuna, half the lemon juice, and remaining sage into hot beans; break tuna into bite-sized pieces as you stir. Return pan to oven and bake for 10 minutes. Taste and add sage, remaining lemon juice, salt, or freshly ground black pepper, as needed. Bake for 5 more minutes.

Serve with olives, feta cheese, pickled peppers, and crusty bread.

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