Tuna Bean

Kingfisher Ventresca Tuna Fillets
in Spring Water

185g (DW 130g)

Tuna Bean


  • 175 - 225g of Kingfisher Ventresca Fillets in Spring Water (drained)
  • Olive oil
  • Salt and freshly ground pepper
  • 350g tinned (pre-cooked) broad beans, cannellini beans, kidney beans (or similar)
  • 2 tablespoons extra virgin olive oil
  • 3 tomatoes cut into dice or half
  • 1 large garlic clove, finely chopped
  • ½ teaspoon picked thyme leaves


  • Add the tinned (pre-cooked) broad beans, cannellini beans and kidney beans to a pan and add the Kingfisher Ventresca Fillets, the extra virgin olive oil, tomatoes, garlic, thyme leaves and some salt and pepper to taste. Gently turn over until heated through. Ensure the food is piping hot throughout before serving.
  • To serve, dizzle with a little virgin olive oil and spinkle with some freshly ground black pepper.