White beans with slow-cooked red onions & tuna

What goes in

• 400 g cooked white beans (canned or jarred), drained and rinsed
• 2 red onions, thinly sliced
• 2 tbsp olive oil, plus extra for drizzling
• 2 garlic cloves, crushed
• 1 small knob of butter (about 10 g)
• 1/2 baguette, torn into bite-sized pieces
• 1 can (about 120 g) tuna in oil, drained
• 1 tsp dried thyme
• 1/2 lemon, juiced
• Salt and pepper, to taste

How to do it

1. 01

   Rinse the white beans under cold running water and drain well.

2. 02

   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. 03

   Add the crushed garlic and a small knob of butter to the pan. Stir and cook for 1–2 minutes until fragrant.

4. 04

   Remove the onions and garlic from the pan and set aside. Leave the pan on the heat.

5. 05

   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. 06

   In a large mixing bowl, combine the rinsed white beans, the cooked onions and garlic, and the tuna. Stir gently to combine.

7. 07

   Add the toasted bread pieces to the bowl and mix everything together.

8. 08

   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.