Tuna with White Beans and Sundried Tomatoes
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Tuna with White Beans and Sundried Tomatoes—a perfect combination of flavors in this healthy and delicious meal!
Happy Saturday, friends! I’m sitting here trying to figure out where all my time went this week and am enjoying taking a few leisurely moments to just catch my breath.
What about you? Can you relate? And, how is it that October is practically already over?
I remember my parents talking about “how time flies” when I was growing up and of course, I thought they were crazy. I’m older and wiser now and I realize that they were speaking truth!
Since I have a free moment today, I’m excited to share this healthy and delicious recipe for Tuna with White Beans and Sundried Tomatoes (a perfect combination of flavors!) that my family has enjoyed for several years.
My word of advice for you today is this: Slow down and take a breath, observe the beauty of Fall, take a moment to count your blessings, and while you’re at it, offer a prayer of thanks.
All week I’ve been reflecting on a prayer shared last Sunday at church, and today I’m praying that prayer for you — have a blessed day!
I pray that out of his glorious riches he may strengthen you with power through his Spirit in your inner being, so that Christ may dwell in your heartsthrough faith. And I pray that you, being rooted and established in love, may have power, together with all the Lord’s holy people, to grasp how wide and long and high and deep is the love of Christ. Ephesians 3: 16-18
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Tuna with White Beans and Sun-dried Tomatoes
Ingredients
White Beans
- 2 15-oz. cans Great Northern beans
- 2 tablespoons olive oil
- ½ cup onion chopped
- ½ cup carrot chopped
- ½ cup celery chopped
- ½ cup chicken broth
- 2 teaspoons fresh thyme minced
- 1 tablespoon lemon peel grated
Sundried Tomato Sauce
- ½ cup oil-packed sun-dried tomatoes drained
- ¼ cup white wine vinegar
- 10 peppercorns
- 1 cup whipping cream
- ½ cup chicken broth
- 1 tablespoon fresh thyme chopped
Tuna Steaks
- 2 tablespoons Extra Virgin Olive Oil
- 4 6 to 8-oz. tuna steaks
Instructions
White Beans
- In a large skilled heat 2 tablespoons of olive oil over medium heat. Add onion, carrots, and celery and sauté until almost tender, about 5 minutes.
- Stir in thyme, lemon peel, and white beans and cook until heated through, about 5 minutes. Season to taste with salt and pepper. Lower heat and cover to keep warm.
Sundried Tomato Sauce
- In a small saucepan, boil the white wine vinegar and black peppercorns until liquid is reduced to 3 tablespoons — watch carefully. Strain to remove the peppercorns.
- Purée drained sundried tomatoes and the strained liquid in food processor until smooth. Return tomato mixutre to saucepan and add whipping cream, chicken broth, and thyme.
- Simmer about 3 minutes to blend flavors. Season with salt and pepper to taste.
Tuna Steaks
- Heat grill to medium-high heat. Brush tuna steaks with olive oil and sprinkle both sides with salt and pepper. Grill on each side about 3 minutes for medium, or cook until desired amount of doneness.
- Spoon beans onto serving plates and top with tuna steaks. Spoon Sundried Tomato Sauce over the tuna steaks and serve immediately.
Notes
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
