Breton tuna & bean gratin

Breton tuna & bean gratin

10 mins
Cooking time
25 mins
Deidre Rooney

You can whip up this great pantry dish on a Sunday evening when there is very little to eat in the house. Despite containing such a large quantity of beans this is not a dry dish, but rich and comforting.

From the grocer


Quantity Ingredient
1 1/2 teaspoons olive oil
800g tinned haricot beans
salt and freshly ground black pepper
2 tablespoons thick cream
2 tablespoons milk
185g tinned tuna in olive oil
1 small dried red chilli, crumbled, (optional)
40g grated gruyere
2 tablespoons coarse white breadcrumbs
15g butter

From the greengrocer

Quantity Ingredient
1 onion, finely chopped
6 garlic cloves, thinly sliced
1 1/2 teaspoons chopped flat-leaf parsley


  1. Preheat the oven to 180°C. Heat the olive oil in a frying pan over a low–medium heat and sauté the onion until soft but not coloured. Add the garlic and cook for another 4 minutes or so.
  2. Drain half the tinned beans and add to the pan, then add the remaining tinned beans and their juices. Season well with salt and pepper and set the pan over a low heat so that the beans can meld with the onion.
  3. Transfer the beans and onion to a food processor and blitz to a purée. Add the cream and milk and mix these in too.
  4. Tip the mixture into a bowl and add the tuna and its olive oil, the chilli (if using) and half the gruyère. Stir together and taste for seasoning.
  5. Scrape the mixture into a small gratin dish and sprinkle the breadcrumbs and the rest of the gruyère on top.
  6. Dot little nuggets of the butter all over the breadcrumbs and bake for 20 minutes, sprinkling the parsley over 5 minutes before the end of cooking. Serve with a green vegetable such as broccoli.
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