White beans with slow-cooked red onions & tuna
A simple, flavorful dish of creamy white beans, sweet slow-cooked red onions, garlic, toasted baguette, and tinned tuna, finished with olive oil, thyme, and a squeeze of lemon.
What you need
How Maurice does it
- 1
Rinse the white beans under cold running water and drain well.
- 2
Slice the red onions thinly. Heat 2 tbsp olive oil in a large stainless steel pan over low heat. Add the onions and cook gently for at least 15 minutes, stirring occasionally, until soft but still with a bit of bite.
- 3
Add the crushed garlic and a small knob of butter to the pan. Stir and cook for 1–2 minutes until fragrant.
- 4
Remove the onions and garlic from the pan and set aside. Leave the pan on the heat.
- 5
Tear the baguette into bite-sized pieces and add them to the same pan. Toss and fry until golden and toasted. Remove from heat.
- 6
In a large mixing bowl, combine the rinsed white beans, the cooked onions and garlic, and the tuna. Stir gently to combine.
- 7
Add the toasted bread pieces to the bowl and mix everything together.
- 8
Transfer the mixture to a serving plate. Drizzle with olive oil, sprinkle with dried thyme, and squeeze over the lemon juice. Season with salt and pepper to taste. Serve immediately.
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