Being the isolated spontaneous chefs we all are now, I’m guessing I’m not the only one investigating what’s in the bottom of my freezer. Well, lo and behold, there is still about 20 pounds of tuna left from Alex’s off-shore bachelor party! The culinary gears start turning. And when you are also gifted a FABULOUS fish shaped soup tureen….well, it’s time for a big pot of tuna stew. With a Viva Italia flare!

From The Glorious Soups and Stews of Italy, given to me by my good friend, photographer Lisa Masson.

Tonno e Cannellini (Tuna & White Bean Stew)

2 cloves garlic, crushed
5″ sprig of fresh rosemary
3 tablespoons EVOO
1 lb fresh tuna, cut into 3/4″ chunks
Sea salt
Fresh ground black pepper
1 red pepper, diced
1 15 oz can cannellini beans
6-8 plum tomatoes, seeded and chopped
2-4 anchovy fillets (can be substituted with 2 teaspoons capers)
1 teaspoon cayenne pepper or to taste

In a large sauce pan, warm the garlic and rosemary in 2 tablespoons of the EVOO over a medium flame.

When the garlic begins to sizzle, add the tuna and turn the flame up to medium-high. Season with salt and pepper and cook for 5 minutes, until the tuna starts to brown. With a slotted spoon or tongs, remove the tuna to a bowl and set aside.

I’m trying to warm up to anchovies, and I know I’m not alone. Since I’m serving this to guests and many people have an aversion to anchovies, I tried to find a suitable replacement. I came up with capers: small, very salty and still Italian.

Add the remaining tablespoon of EVOO to the pan and reduce heat to medium.

Stir in the chopped red bell pepper, cannellini beans, tomatoes, anchovy fillets or capers and cayenne pepper.

Sauté for 15 minutes until sauce thickens. Return the tuna to the pan and sauté for five more minutes until the tuna is warmed through. The stew will be thick.

Adjust seasonings and serve.

Well….to whom?? We’re isolated, can’t have a dinner party, my skipper can’t eat fish. So I packed the stew into one of the handy “cook and store” Galleyware Induction Cookware Set pans and snuck it into Alex and Taylor’s cockpit. Who better should eat this stew then the the young man who caught the tuna and his new bride, isolated together, with their dog, in a cozy little sailboat! Viva Italia! 

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Tonno e Cannellini (Tuna & White Bean Stew)

Great use of your tuna catch, thrown into an Italian stew!

Author: GalleyPirate

Ingredients

• 2 garlic cloves, crushed or pressed
• 5" sprig Fresh rosemary
• 3 tbsp EVOO
• 1 lb Fresh tuna, cut into 3/4" chunks
• Sea Salt
• Fresh ground black pepper
• 1 Red pepper, diced
• 1 15 oz can cannellini beans
• 6-8 Plum tomatoes, seeded and chopped
• 2-4 Anchovy filets (can be substituted with 2 tsp capers)
• 1 tsp cayenne pepper, or to taste

Instructions

• In a large sauce pan, warm the garlic and rosemary in 2 tablespoons of the EVOO over a medium flame.
• When the garlic begins to sizzle, add the tuna and turn the flame up to medium-high. Season with salt and pepper and cook for 5 minutes, until the tuna starts to brown. With a slotted spoon or tongs, remove the tuna to a bowl and set aside.
• Add the remaining tablespoon of EVOO to the pan and reduce heat to medium.
• Stir in the chopped red bell pepper, cannellini beans, tomatoes, anchovy fillets or capers and cayenne pepper.
• Sauté for 15 minutes until sauce thickens. Return the tuna to the pan and sauté for five more minutes until the tuna is warmed through. The stew will be thick. Adjust seasonings and serve.

Notes