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Smoked Tuna Cassoulet

Posted by Kira DeRito on

This dish was put together by Chef Mike, from Our Table and is perfect for a hearty, cold-weather meal. Fancy enough for a special occasion and humble enough for an average meal, the leftovers are often highly coveted and even more delicious than the first round.

~serves 3 for dinner with extras~

  • 1T olive oil
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped 
  • 1/2 sweet onion, chopped
  • 2 medium red potatoes, chopped
  • 2 cloves garlic, minced
  • 1 T rosemary, minced
  • 1 T thyme, minced
  • salt and pepper to taste
  • 1/2 cup white wine
  • 1 can cannellini beans
  • 1 can fire roasted crushed tomatoes (Muir Glen)
  • 1/2 pound smoked tuna, chopped 
  • 2 T butter
  • 1 cup panko
  • 1/2 cup grated parmesan cheese

Pour the olive oil in a large fry pan and chop the carrots, celery, onion and potato up into similar sized chunks - about 1/2 inch cubes. Preheat your oven to 375, turn your fry pan on medium high and slide the veggies in. Cook for about 4 minutes, stirring occasionally, then add the herbs and minced garlic. Salt and pepper the whole thing and cook for another 3 minutes. Add the white wine and let it reduce while cooking for about 2 minutes more.

In between minutes, drain/strain the beans and tomatoes, and then add those to the pot along with the chunked up tuna. Turn your burner off and mix everything together so it's fairly homogenous, then pour the mixture into a 3 quart (or something similar - a pie plate would work!) casserole dish.

Melt the butter in a medium bowl, then stir in the panko bread crumbs and cheese to create your crumb topping. Sprinkle the crumb topping over the casserole, and place in the oven. Bake for about 20-25 minutes or until your crumbs are lightly browned and your dinner is bubbly hot. Serve with a side of fresh asparagus and enjoy!

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