Penn Herb Wellness Guide
Tuna, Broccoli, and White Bean Skillet Dinner
Ingredients
- 4 cups bunch broccoli, cut in 1 inch florets, or frozen broccoli florets
- 2 tsp extra-virgin olive oil
- 1 small red onion, chopped
- 1 clove garlic, finely chopped
- 1/4 tsp red-pepper flakes
- 1 (6 ounce) can light tuna packed in olive oil, drained
- 1 (14 ounce) can cannellini beans, drained and rinsed
- 1/4 cup chopped oil-packed sun-dried tomatoes
- salt and freshly ground black pepper
Directions
- Steam the broccoli 4 minutes, or until crisp-tender. Plunge it immediately into a bowl of ice water or run cold water over it until it is chilled. Drain well and set aside.
- In a deep, medium skillet, heat the oil over medium-high heat. Saut the onion for 1 minute, then mix in the garlic and pepper flakes. Cook until the onion is soft, 3 minutes longer. Add the tuna, breaking it into 1 inch pieces.
- Add the broccoli, beans, and tomatoes to the skillet, and cook 4 minutes, until they are heated through. Season with salt and pepper, and serve. If there are leftovers, serve them at room temperature as a salad.
Nutrition Facts
Copyright 2025 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.