HealthNotes

Tuna, Broccoli, and White Bean Skillet Dinner

• From: 12 Best Foods Cookbook

Ingredients

• 4 cups bunch broccoli, cut in 1 inch florets, or frozen broccoli florets

• 2 tsp extra-virgin olive oil

• 1 small red onion, chopped

• 1 clove garlic, finely chopped

• 1/4 tsp red-pepper flakes

• 1 (6 ounce) can light tuna packed in olive oil, drained

• 1 (14 ounce) can cannellini beans, drained and rinsed

• 1/4 cup chopped oil-packed sun-dried tomatoes

• salt and freshly ground black pepper

Farm-stand broccoli and home-cooked beans will elevate this quick, simple meal to a treat, especially when you also use a pungent Tuscan olive oil or Olio Verde from Sicily. You can opt for frozen broccoli and canned beans when time is short.

Directions

• Steam the broccoli 4 minutes, or until crisp-tender. Plunge it immediately into a bowl of ice water or run cold water over it until it is chilled. Drain well and set aside.
• In a deep, medium skillet, heat the oil over medium-high heat. Sauté the onion for 1 minute, then mix in the garlic and pepper flakes. Cook until the onion is soft, 3 minutes longer. Add the tuna, breaking it into 1 inch pieces.
• Add the broccoli, beans, and tomatoes to the skillet, and cook 4 minutes, until they are heated through. Season with salt and pepper, and serve. If there are leftovers, serve them at room temperature as a salad.