One-Pan Tuna-White Bean Casserole

By Melissa Clark

Published Sept. 23, 2020

One-Pan Tuna-White Bean Casserole
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
50 minutes
Rating
4(1,664)
Comments
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This is not the classic, cream-of-something soup tuna casserole you may be familiar with. It’s based on a recipe for a Breton tuna and white bean gratin from the food writer Diana Henry’s cookbook, “Simple” (Mitchell Beazley, 2016). Several steps were eliminated, and an essential potato chip topping was added, which may put it squarely into tuna casserole territory. But you can call it whatever you like. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)

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Ingredients

Yield:4 servings
  • 1onion, 2 shallots, 4 scallions or 2 leeks, chopped
  • 2tablespoons olive oil
  • Pinch of red-pepper flakes
  • Pinch of kosher salt
  • 6garlic cloves, sliced
  • 1rosemary sprig (optional)
  • 2anchovy fillets (optional)
  • 2(15-ounce) cans white beans, drained and rinsed
  • ½cup white wine, or use water or broth
  • ¼cup milk
  • 2(5-ounce) cans of tuna
  • 1 to 2tablespoons chopped fresh herbs such as parsley, basil, tarragon, chives or a combination
  • Zest of ½ lemon
  • Kosher salt and black pepper
  • 4 to 6tablespoons grated cheese (any kind, though Gruyère, Cheddar, Parmesan or Jarlsberg would be great)
  • ½cup potato chips, crushed
  • 1tablespoon butter, cut into small pieces
  • Lemon juice, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

528 calories; 20 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 53 grams carbohydrates; 11 grams dietary fiber; 2 grams sugars; 36 grams protein; 905 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. In an ovenproof skillet, sauté a chopped onion (or shallots, scallions or leeks) in olive oil over medium-high heat until soft, about 5 minutes.

  2. Step 2

    Add red-pepper flakes, salt and garlic cloves. Throw in the rosemary sprig, if using. Add anchovy fillets, if using. Cook for another 2 minutes, until the garlic is slightly golden and very fragrant.

  3. Step 3

    Add the white beans and the wine. Let it simmer until the liquid evaporates and the beans are soft, about 5 minutes, then mash the beans with a potato masher or a fork. Make them as smooth or lumpy as you like. You just want to release some of their starch. Turn off the heat.

  4. Step 4

    Now, add the milk and the tuna. If you have the oil-packed kind, add the oil. If you have the water-packed kind, drain them, and drizzle in more olive oil.

  5. Step 5

    Mash the tuna into the beans, leaving it a little chunky. Mix in the herbs, lemon zest and add lots of black pepper. Finally, mix in 2 to 4 tablespoons of any kind of grated cheese. Taste and add more salt and pepper if needed.

  6. Step 6

    Spread the mixture evenly in the skillet, and top it with potato chips. Scatter on more grated cheese, about another 2 tablespoons, and dot the top with little nuggets of butter.

  7. Step 7

    Bake until the tuna mixture bubbles around the edges, 20 to 25 minutes. If you want the potato chips to get more brown, you could run the whole pan under the broiler. Finish with lemon juice.

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Ratings

4 out of 5
1,664 user ratings
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Comments

Lindsay

I use 1 and a half cups Panko crumbs,1cup of grated Parmesan and 4 tablespoons Olive oil.Mix them up till the olive oil has darkened the crumbs and cheese and then top with that. then bake for the 25 minutes. delicious

Maria

I feel like i might put mushrooms in this. But then, I feel like i might put mushrooms in everything.

lee

How about Panko or regular breadcrumbs sauteed in some olive oil to brown them a bit?

Lorraine

Don’t skip the lemon, use tuna in oil, dry Italian herbs and more red pepper flakes qnd pepper, don’t over mash the beans, and for some extra structure I added cooked egg noodles. As comfort food goes, it’s pretty good.

cv

I love this recipe but these are my caveats: the rosemary and anchovies are essential, as is the white wine. I use home made chicken broth instead of milk. I throw in a good handful of chopped herbs rather then 1 to 2 tablespoons-- usually a mix of cilantro and mint, sometimes basil and/or parsley. Parmesan -- usually a little more then the recipe-- and I usually throw in a good sharp cheese as well, like manchego or cheddar.

Ms. Ann

Tasted OK but it was too mushy to be a main course. It might make a good dip.

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