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Tuna cassoulet

Name: Tuna cassoulet
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: /french
Ingredients: 2 tablespoons olive oil; 1 leek (white part only), thinly sliced; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 400g can chopped tomatoes; 2 x 400g cans cannellini beans, rinsed; 200ml chicken or vegetable stock; 1 tablespoon Dijon mustard; 2 x 200g yellowfin tuna fillets; 1 cup (50g) panko breadcrumbs; 1 garlic clove, crushed; 1 tablespoon finely chopped flat-leaf parsley

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by Jill Dupleix

Food writer

Oct 03, 2015

Try our version of the French classic with this tasty tuna cassoulet.

2 tablespoons olive oil
1 leek (white part only), thinly sliced
1 carrot, finely chopped
1 celery stalk, finely chopped
400g can chopped tomatoes
2 x 400g cans cannellini beans, rinsed
200ml chicken or vegetable stock
1 tablespoon Dijon mustard
2 x 200g yellowfin tuna fillets
1 cup (50g) panko breadcrumbs
1 garlic clove, crushed
1 tablespoon finely chopped flat-leaf parsley

Method

1.

Heat 1 tablespoon oil in a pan over medium-low heat. Cook leek, carrot and celery for 10 minutes, stirring, until softened. Add tomato, beans and stock and simmer over medium heat for 20 minutes until slightly reduced, then stir in mustard.
2.

Preheat the oven to 200°C. Lightly oil 4 individual baking dishes or ramekins.
3.

Heat a lightly oiled pan over high heat. Sear tuna for 1 minute each side. Cut into bite-sized pieces. Layer beans, then tuna, then more beans in the dishes.
4.

Lightly mix panko, garlic, parsley and 1 tablespoon oil, then scatter on top. Bake for 20 minutes until golden and bubbling. Serve with a salad.