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Tuna and White Beans with Olives

Categories: Entertaining, Low-fat, Quick to fix
Type: Side Dishes

Whip up a quick and tasty meal using tuna, white beans, and olives.

Prep Time: 10M

Serves: Serves 4


  • 1 × 14oz (400g) can butter beans, drained
  • 1 × 14oz (400g) can cannellini beans, drained
  • 2 × 7oz (200g) cans tuna in olive oil, drained
  • 2 tbsp white wine vinegar
  • sea salt and freshly ground black pepper
  • 1 tsp whole-grain mustard
  • 1/2 tsp mild paprika
  • about 12 black olives, such as kalamata, pitted and halved
  • 2 tsp capers, drained
Tuna and White Beans with Olives photo

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  1. Combine all the beans and the tuna in a large bowl. Add the vinegar, taste, and season well with salt and pepper.
  2. Stir in the mustard, paprika, olives, and capers. Taste, and season again if needed. Serve immediately, or refrigerate for a couple of hours until needed. If making ahead, return to room temperature before serving.
  • Use flageolet beans instead of butter beans if you prefer-these have a much softer texture.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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