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Tuna and White Bean Cassoulet

A hearty french country classic gets a bold new spin and still keeps its rustic roots.

1 can (100 g) Gold Seal No Drain Solid White Tuna
1 cup white kidney beans, soaked in water overnight in the fridge, then drained
1/4 bunch
fresh thyme
1 tbsp
fennel seeds, whole
3 cups
smoked Pancetta, diced
1/4 cup
shallots, diced
1/2 tbsp
garlic, diced
1 cup
chicken stock
  Juice of ½ Lemon
 1 tbsp
fresh thyme, chopped
 1/2 cup
fennel, diced
  Crunchy Baguette
 1/3 French baguette, torn into pieces
 1/4 cup
extra Virgin Olive Oil
 1/2 tsp
Kosher salt
 1/2 tsp
ground black pepper
  • Directions

    1.  Place beans, thyme, fennel seeds and water in a pot and bring to boil.  Reduce to a simmer and cook for approximately 1 hour or until beans are tender.  Remove thyme sticks and drain, making sure to keep the fennel seeds in the mix.
    2. Preheat a cast iron skillet to medium heat.  Sauté chopped pancetta until browned and then add shallots and garlic and allow to brown.  Add chicken stock and drained beans and simmer for 5 minutes.  Add diced fennel, lemon juice and fresh thyme and stir.
    3. Add tuna in large chunks and stir very gently to retain texture as much as possible.  Serve hot in skillet with crunchy baguette (recipe below) and green fronds from the top of the fennel bulb for garnish.

    Crunchy Baguette

    Preheat oven to 350 F degrees

    1. Place bread on a tray, drizzle with olive oil and then sprinkle with salt and pepper.   Toss well and bake in oven for 28 minutes or until it becomes dark brown.  Remove and set aside
  • YIELD:

    Serves 4


    Prep: 60 mins
    Total: 1h 10m

    Nutritional Values
    16 g
    Sat Fat 2 g
    Carbs 21 g
    Protein 13 g
    Fibre 4 g
    Cholesterol 13 mg
    Sodium 450 mg
    Sugar 1 g
    Calcium 61 mg


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