Canned Tuna With Beans and Red-Pepper Spread

By Amanda Hesser

Published August 31, 2002

Total Time
5 minutes
Rating
4(19)
Comments
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Featured in: FOOD DIARY; Canned Heat

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Ingredients

Yield:4 appetizer servings

  • ¾ cup roasted-red-pepper spread (or roasted piquillo peppers, drained and pulsed in the food processor with a little olive oil)

  • 12 ounces fine tuna preserved in olive oil, preferably with paprika

  • ½ cup marinated gigante beans or white beans

  • Extra-virgin olive oil

  • Aged sherry vinegar

Ingredient Substitution Guide
Nutritional analysis per serving

62 grams carbs; 347 calories; 3 grams monosaturated fat; 7 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 34 grams fiber; 63 milligrams sodium; 18 grams protein; 10 grams sugar

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

    On each of 4 small plates, spread a 3-inch circle of the red-pepper spread. Place the tuna on top and spoon the beans around the tuna. Sprinkle with olive oil and aged sherry vinegar.

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4 out of 5
19 user ratings
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