Tuna and White Bean Pitas

This recipe is similar to the Tuscan Tuna and Beans recipe I posted recently, but we actually like it better. We also think this one works best in pitas, not over lettuce. It was so flavorful.

2 cans tuna, packed in water, drained
1 can cannellini beans, rinsed and drained
1/4 finely diced red onion
1 med. tomato, diced
8 -10 olives, chopped
1 Tbsp. extra virgin olive oil
1 Tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. ground black pepper
1 tsp. dried oregano

Combine the tuna, beans, onion, tomato, and olives in a large bowl. In a small bowl, combine the lemon juice, salt, black pepper and oregano, then vigorously whisk in the olive oil, which you should slowly drizzle into the small bowl. Add to tuna mixture and toss to coat all ingredients. Stuff into pita pockets.

Tuscan Tuna and Beans

Ben and I had this for supper a few nights ago and it was delicious and very satisfying. I reduced the original recipe (below) by 1/3 and we still had leftovers. I also used chickpeas instead of cannellini beans. I got this out of "Not Your Mother's Weeknight Cooking."

Three 15oz. cans cannellini beans, rinsed and drained
Three 6oz. cans tuna, packed in olive oil, drained well and flaked
2/3 cup finely diced red onion
3 tbsp. minced fresh flat leaf parsley
1/3 cup fresh lemon juice
1 small clove garlic, crushed
pinch of salt
2/3 cup olive oil (I used less)
1 to 2 heads butter lettuce, leaves separated

Combine beans, tuna, onion, parsley in a serving bowl. In a small bowl, whisk together the lemon juice, garlic, and salt; drizzle in olive oil, whisking constantly to emulsify. Pour dressing over beans and tuna; toss to combine. Place butter lettuce leaves on 4 plates and top with salad. Serve immediately.

White Chili

I thought I had posted this one already, but apparently not. Michael says it is one of the best dishes that I make, so I guess I would be remiss not to share it with you! It calls for chicken, but you could leave it out and add in more beans and/or other veggies for all you non-meat eaters out there!

1 lb chicken breast cubed or approx 2 C cooked and chopped chicken meat
1 med-large onion
2 cloves garlic, crushed
1 T butter
1 can / 2 C chicken broth
2-3 cans or about 4 C cooked white beans (great northern or cannelini beans)
2 cans chopped green chilies
1 can corn
1 fresh jalapeno chopped or from jar (about 1-2 T)
1 tsp salt
1/2 tsp pepper
1 tsp cumin
1 tsp oregano
1 C sour cream

If you like things super spicy add 1/4 tsp cayenne pepper. (I omit this, as I think it is plenty spicy without it, especially when serving to kids.)

Saute chicken, garlic and onion in oil.
Add beans, broth, chilies, jalapeno and seasonings
Bring to a boil and simmer uncovered for 30 mins.
Serve in bowls and place a dollop of sour cream in each bowl.
Serve with tortilla chips or crusty bread (possibly a bread bowl).

*Chef's notes: I usually use cooked and chopped chicken left over from roasting chicken. I only saute the onions and then throw everything in the pot which makes it super easy to put together. I hate dealing with raw chicken meat anyways. Who doesn't?

Vegan Update 2012:  I made a vegan version of this chili using vegetable stock and extra "white vegetables" such as cauliflower and potatoes to keep with the "white" theme of the chili.  Alternatively, if you cook your own beans, you could simply keep the liquid they are cooked in or combine that liquid with vegetable stock if desired.

I usually double this recipe and freeze it for future meals.  However, I do not put any of the dairy in before I freeze it and I typically just add a dollop of sour cream to each bowl instead of adding it to the pot.