Seared Tuna With Beans and Tomatoes
Recipe by David Tanis | Total time: 1 hour 50 minutes The classic Italian combination of canned tuna and white beans is sometimes part of an antipasto table’s offerings. Or it can be a quick, satisfying lunch from the pantry. This version calls for home-cooked beans and seared tuna. It’s further enhanced with roasted red peppers and cherry tomatoes and tossed in a flavorful vinaigrette for a perfect summer meal. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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