ZAR - Recipe - Tuna Cassoulet

This is a really great dish for the family to make ahead of time. This uses fresh tuna steaks but you can easily use tinned tuna if you're on a budget or just using pantry staples.

Serves 4

1 stick celery
1 leek
1 carrot
1 tin cannellini beans, drained and rinsed
1 tin chopped tomatoes
1 cup chicken or vegetable stock
1 tsp Dijon mustard
2 tuna steaks (400g approx total weight)
1.5 cups fresh breadcrumbs
1 clove garlic
2 tbsps chopped parsley

Finely chop the celery and carrot and finely slice the leek. Sauté in 1 tbsp olive oil over a medium heat until softened. Add the beans, tomato and stock and simmer over a low heat for about 20 mins until thickened. Turn off the heat, stir in the mustard and season with salt and pepper.

In a pan, heat another tbsp olive oil over a medium high heat. Quickly sear the tuna steaks for about 1 minute on each side. Remove from the pan and cut into small cubes.

In an ovenproof dish layer the beans and tuna, then more beans and tuna and lastly beans. Mix together the breadcrumbs, parsley and garlic and spread ontop of the beans and tuna. Bake in a 180-200 degree pre-heated oven for 30 minutes,

Serve with green veg.