Tuna Bean Soup Recipes

HEARTY NAVY BEAN SOUP

Steps:

• Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours., Add more water if necessary. Remove ham hock and let it stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley if desired.

TUNA AND WHITE BEAN LETTUCE WRAPS WITH BALSAMIC SYRUP

Steps:

• Place tuna, cannellini beans, onion, parsley, and capers in bowl.
• In separate bowl, whisk together olive oil, red vinegar, and lemon juice. Salt and pepper to taste. Pour into tuna mixture. Stir gently to combine. Cover and refrigerate for at least 1 hour.
• Bring balsamic vinegar to a boil over medium-high heat in a sauce pan. Reduce heat to medium-low and simmer 1 minute. Add brown sugar and salt and stir to dissolve.
• Continue stirring until sauce thickens, 4 to 5 minutes. Remove from heat. Sauce will thicken as it cools.
• To serve, place tuna on lettuce leaves and drizzle with balsamic syrup and sunflower seeds.

TUNA BEAN SOUP

Steps:

• Saute the onions and mushrooms 8 minutes. Add 1/4 cup broth to deglaze the browned pieces.
• Add the remaining broth, beans, chopped tomatoes, tomato sauce, and oregano leaves. Bring to a boil, reduce heat and simmer, covered, 15 minutes or longer, if you prefer.
• Stir in the tuna last. If you wish, add red pepper flakes and sugar according to your taste. Top bowls of soup with green onions.

MEDITERRANEAN BEAN SOUP AND TUNA SANDWICH

Steps:

• SOUP: Preheat oven to 450F Cut the top off whole garlic to expose cloves and place on a piece of foil. Drizzle with 1 teaspoons olive oil and wrap in foil. Roast until soft, about 25 minutes.
• Heat remaining oil in a stock pot or large saucepan over medium-high heat. Add onions, and sauté until lightly golden, about 4 minutes. Pour in wine and reduce by half. Add broth and beans and bring to a boil. Reduce heat, cover and simmer until beans are tender, about 15 minutes.
• Squeeze out garlic and mash with a fork. Stir into soup along with half the thyme and rosemary. Ladle soup into bowls. Garnish with remaining herbs.
• SANDWICH: Combine tuna, olives and sundried tomatoes.
• Divide mixture between 4 slices of bread. Top each with equal amounts of baby spinach and cheese crumbles. Top with remaining bread slices.