Creamy Tuna & White Bean Bake with Mixed Greens
Active Time: 35-40 minutes / Cook Time: 45-50 minutes / Total Time: 55-60 minutes
Makes 2 servings
- For the Crunchy Quinoa topping:
- ½ cup quinoa (Do not rinse)
- ½ tablespoon ghee, melted
- 1/8 teaspoon fine sea salt
- For the Tuna and White Bean mixture:
- 2 teaspoons ghee
- ¼ cup finely chopped onion (from about ½ a small onion)
- 2 garlic cloves, thinly sliced or minced
- 1 (15 oz.) can white beans, drained over a bowl, liquid reserved
- ¼ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper, divided
- 2 tablespoons heavy cream or almond milk
- 1 (6.7 or 7 oz.) can or jar tuna in olive oil, drained (we like the Tonnino brand)
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons grated parmesan cheese, divided
- 1 tablespoon chopped fresh flat-leaf parsley, divided
- For the Mixed Greens:
- 2 tablespoons Dijon Vinaigrette (if you did not make this on Prep Day, the recipe can be found in the Other section of this document)
- 3 cups mixed greens
- Preheat oven to 375°F.
- Make the quinoa topping: Place quinoa, ghee, and salt in a medium bowl and toss to coat evenly. Transfer to an unlined baking sheet and roast for 10-15 minutes, stirring twice. Let cool completely. Reduce oven to 350°F.
- While the quinoa is toasting and cooling: Heat 2 teaspoons ghee over medium heat in a large, oven-safe skillet (cast iron would be great here). Add onion and cook until softened, stirring occasionally, about 6-8 minutes.
- Add garlic and cook until soft, 2-4 minutes.
- Add beans, ½ of the reserved bean liquid, and ¼ teaspoon each salt and pepper to the skillet. Stir to combine, reduce the heat to low, and cook, stirring occasionally, for 5 minutes, or until the beans are heated through.
- Transfer half of the bean mixture to a blender or food processor and blend to a purée. Add the cream or milk and pulse to combine.
- Transfer bean and milk mixture back to the skillet and add the tuna, red pepper flakes, 1 tablespoon parmesan, and ½ tablespoon parsley. Stir gently to combine.
- Top the bean and tuna mixture with the remaining 1 tablespoon cheese and bake for 15-20 minutes, or until heated through.
- Sprinkle tuna and white bean mixture with remaining parsley and ¼ teaspoon black pepper.
- Place 1 ½ cups mixed greens on each of two plates. Drizzle with 1 tablespoon vinaigrette. Divide tuna and white bean bake evenly between plates, sprinkle each portion with 2 tablespoons toasted quinoa, and serve.
- Package remaining toasted quinoa in an airtight container and use for sprinkling on salad, oatmeal, smoothie bowls (reserve 2 tablespoons for Day 5), or anything else that would benefit from a little crunch on top. It will keep up to a week in a cool, dry place (but not the refrigerator!).