Tuna and White Bean Bowls
- 15 mintotal time
- $1.73£1.14a serving
- 364361calories
- 2124 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Warm garlicky cannellini beans tossed with chunky tuna, crunchy celery, red onion, parsley and lemon.
Ingredients
Serves 4.
- 2 (5 oz) cans tuna, drained
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 1 red onion, thinly sliced
- 4 oz celery, thinly sliced
- ½ bunch parsley, roughly chopped
- 1 lemon
- 2 garlic cloves, thinly sliced
- 7 oz crusty bread (French loaf or baguette), toasted, to serve (optional)
- ¼ cup olive oil
- salt, to taste
- black pepper, to taste
Contains: fish, celery. Check the label: soy, sulfites. Optional extras contain wheat (gluten), milk, sesame. Always read the labels if you cook for someone with an allergy.
Method
- Put the red onion in a large bowl with the juice of half the lemon and a pinch of salt, toss and leave for 5 minutes to soften its bite.
- Warm 3 tablespoons of the olive oil in a frying pan on low heat with the garlic for 2 minutes until fragrant but not browned. Add the beans and 2 tablespoons of water and warm through for 3 minutes, crushing a few beans with the back of a spoon.
- Tip the beans and garlic oil into the bowl with the onion. Add the celery, most of the parsley, the finely grated zest and remaining juice of the lemon and the rest of the oil, and season with salt and black pepper.
- Flake the tuna into large chunks over the beans and fold in gently so it stays chunky.
- Spoon into bowls, scatter over the rest of the parsley and serve warm or at room temperature, with toasted crusty bread, if using.
Leftovers: Keeps in the fridge for 2 days; eat cold or at room temperature.
Ingredients
Serves 4.
- 2 × 145 g tins tuna, drained
- 2 × 400 g tins cannellini beans, drained and rinsed
- 1 red onion, thinly sliced
- 100 g celery, thinly sliced
- ½ bunch parsley, roughly chopped
- 1 lemon
- 2 garlic cloves, thinly sliced
- 200 g crusty bread (baguette or bloomer), toasted, to serve (optional)
- 75 ml olive oil
- salt, to taste
- black pepper, to taste
Contains: fish, celery. Check the label: soya, sulphites. Optional extras contain gluten, milk, sesame. Always read the labels if you cook for someone with an allergy.
Method
- Put the red onion in a large bowl with the juice of half the lemon and a pinch of salt, toss and leave for 5 minutes to soften its bite.
- Warm 3 tablespoons of the olive oil in a frying pan on low heat with the garlic for 2 minutes until fragrant but not browned. Add the beans and 2 tablespoons of water and warm through for 3 minutes, crushing a few beans with the back of a spoon.
- Tip the beans and garlic oil into the bowl with the onion. Add the celery, most of the parsley, the finely grated zest and remaining juice of the lemon and the rest of the oil, and season with salt and black pepper.
- Flake the tuna into large chunks over the beans and fold in gently so it stays chunky.
- Spoon into bowls, scatter over the rest of the parsley and serve warm or at room temperature, with toasted crusty bread, if using.
Leftovers: Keeps in the fridge for 2 days; eat cold or at room temperature.
Nutrition per serving
| Calories | 364 |
|---|---|
| Protein | 21 g |
| Carbohydrate | 32 g |
| Fat | 18 g |
| Fiber | 8 g |
| Sodium | 573 mg |
| Calories | 361 |
|---|---|
| Protein | 24 g |
| Carbohydrate | 23 g |
| Fat | 20 g |
| Fibre | 10 g |
| Sodium | 196 mg |
Worked out from the ingredients, 280 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.73 a serving in the US (range $1.32–$2.29) and £1.14 in the UK (range £0.87–£1.51). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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