Best 3 10 Minute Tuna Bean Toasts Recipes

Tuna bean toasts are a delightful and nutritious snack or meal that can be prepared in just 10 minutes. They combine the savory flavors of tuna, creamy beans, and toasted bread, creating a satisfying and balanced dish. Whether you're looking for a quick lunch, a light dinner, or a tasty appetizer, these tuna bean toasts are sure to hit the spot. With a few simple ingredients and minimal cooking time, you can enjoy a delicious and protein-packed meal that is perfect for busy weeknights or on-the-go lifestyles.

Here are our top 3 tried and tested recipes!

10-MINUTE TUNA-BEAN TOASTS

10-minute tuna-bean toasts image

Your family will love this summery version of beans on toast

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 10m

Yield Makes enough for 12 toasts

Number Of Ingredients 7

Ingredients

up to 12 thin slices French bread (depending on how many you want to make in one go)
410g can cannellini beans , drained and rinsed
150g can tuna in olive oil, drained and oil reserved
handful parsley leaves, roughly chopped
1-2 tomatoes , sliced (depending on how many you're making)
1 small red onion , finely sliced
olive oil for drizzling

Steps:

Toast as many slices of French bread as you need. Meanwhile, lightly mash the beans. Pour 2 tbsp of tuna oil over the beans, then flake in the tuna. Gently mix in the parsley, and season to taste.
When the toast is ready, drizzle it with a bit of the tuna oil. Top the toast with a slice of tomato and top the tomato with a spoonful of bean mix. Scatter over the sliced onion. (Any extra bean mix will keep in the fridge for up to 2 days.) Drizzle the toasts with a little more oil (use olive oil if you run out of tuna oil) and serve.

Nutrition Facts : Calories 109 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.52 milligram of sodium

TUSCAN BEANS WITH TUNA

Tuscan Beans With Tuna image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

6 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
16 fresh sage leaves (8 chopped, 8 whole)
2 15-ounce cans cannellini beans
3/4 pound kale, stems and ribs discarded, large leaves torn in half
Kosher salt and freshly ground pepper
1 cup grape tomatoes, thinly sliced
3 inner stalks celery, thinly sliced (with some leaves)
1/2 cup chopped pitted kalamata olives
1/3 cup chopped roasted red peppers
1 12-ounce can solid white albacore tuna in water, drained

Steps:

Heat 3 tablespoons olive oil in a deep skillet over medium heat. Add the garlic and chopped sage and cook until the garlic just starts to brown, about 4 minutes. Add the beans (including the liquid from the cans) and 1 cup water. Increase the heat to medium high and cook, stirring occasionally, until slightly reduced, about 10 minutes. Add the kale and cook, stirring occasionally, until the kale is tender and the liquid looks creamy, 8 to 10 minutes. Season with salt and pepper.
Meanwhile, toss the tomatoes, celery, olives and roasted peppers in a medium bowl. Heat the remaining 3 tablespoons olive oil in a small skillet over medium heat, then fry the sage leaves until crisp, 3 to 4 minutes; drain on paper towels. Reserve the oil.
Break the tuna into large chunks and divide among shallow bowls. Spoon the bean mixture around the tuna and top with the olive salad and fried sage. Drizzle with the reserved sage oil and season with salt.

Nutrition Facts : Calories 564, Fat 28 grams, SaturatedFat 4 grams, Cholesterol 36 milligrams, Sodium 1,092 milligrams, Carbohydrate 45 grams, Fiber 11 grams, Protein 33 grams

SIMPLE BEANS ON TOAST

Simple Beans on Toast image

These utterly simple beans come from Steve Sando, the owner of Rancho Gordo, which is known for its heirloom bean varieties. You can use any kind of dried bean (cannellini is pictured here); do not used canned beans. This recipe leans on great ingredients, which don't need much help, and lets them shine. That means you should use the best you've got, right down to the drizzle of olive oil that finishes the dish. If you do want to dress them up a bit, add a bay leaf at the beginning of cooking, and a sprig of thyme or rosemary during the last hour or so of cooking.

Provided by J. J. Goode

Categories appetizer, main course

Time 2h30m

Yield 4 to 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil, plus more for finishing
3 medium garlic cloves, finely chopped
1 medium white or yellow onion, finely chopped
1 medium carrot, peeled and finely chopped
1 medium stalk celery, finely chopped
1 pound dried heirloom beans, picked over and rinsed
2 teaspoons kosher salt
8 large slices crusty bread, cut 1/2-inch thick
4 tablespoons unsalted butter, softened
Flaky sea salt and ground black pepper

Steps:

Heat 2 tablespoons olive oil in a large pot over medium heat until it shimmers. Add the garlic, onion, carrot and celery and cook, stirring frequently, until the vegetables are soft and fragrant but not browned, about 8 minutes.
Add the beans and enough water to cover by about 2 inches. Increase the heat to high and bring to a boil; cook for 15 minutes. Reduce the heat to a very gentle simmer (bubbles just barely breaking the surface), partly cover and cook until the pot stops smelling like the aromatics and starts smelling like the beans, 1 hour to 1 hour 15 minutes. Add more water if necessary to keep the beans fully submerged. Gently stir in kosher salt and continue cooking until the beans are creamy in texture but not bursting, 10 to 45 minutes more.
Drain the beans, reserving the tasty cooking liquid for another purpose, such as a base for soup or a vehicle for egg poaching. You can store leftover beans in their cooking liquid in an airtight container in the fridge for up to 5 days.
Toast the bread and then butter each piece. Spoon about 1/2 cup beans onto each piece of toast and coarsely crush with a fork. Divide the remaining whole beans among the toasts (about 1/4 cup per toast). Drizzle with olive oil and sprinkle with sea salt and pepper to taste.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 413 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

Choose the freshest tuna possible. Fresh tuna will have a vibrant red color and a firm texture. Avoid tuna that is brown or gray, or that has a slimy texture.
Use high-quality canned beans. Canned beans that are packed in water are best, as they contain less sodium than beans that are packed in brine. You can also use dried beans, but you will need to soak them overnight before cooking them.
Don't overcook the tuna. Tuna is a delicate fish that can easily become dry and overcooked. Cook it for just a few minutes per side, or until it is cooked through but still slightly pink in the center.
Use a variety of toppings. The toppings you use on your tuna bean toasts are up to you. Some popular options include avocado, tomatoes, onions, and cheese. You can also add a squeeze of lemon juice or a drizzle of olive oil for extra flavor.
Serve immediately. Tuna bean toasts are best served immediately after they are made. The bread will become soggy if you wait too long to eat them.

Conclusion:

Tuna bean toasts are a quick, easy, and delicious meal that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover tuna and beans. With a little creativity, you can create a variety of different tuna bean toasts that everyone will enjoy. So next time you're looking for a quick and easy meal, give tuna bean toasts a try!