Tuna with White Beans, Celery and Peppers


  • 1 tablespoon extra-virgin olive oil
  • 1 small red onion, sliced
  • 2 stalks celery, sliced
  • 1 red or yellow bell pepper, seeded and sliced
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 1 2-ounce can white tuna in water, drained
  • 1/2 cup thinly sliced fresh basil or baby spinach leaves
  • Salt and pepper to taste


Heat the olive oil in a large skillet over medium heat. Add the onion, celery and pepper and sauté for several minutes. Stir in the beans and cook for 2 minutes longer.

Add the tuna and break it up slightly with a spatula. Add the basil and cook just until it wilts. Season with salt and pepper. Serve hot, at room temperature or cold.

Courtesy of Oldways, oldwayspt.org.