Golden, crispy-edged tuna ‘meatballs’ bring a fresh twist to this vibrant summer stew recipe. They’re simmered with sweet peppers, creamy cannellini beans and a rich tomato and herb base. Light, colourful and packed with sunshine flavours, this is the kind of fuss-free dinner that’s sure to hit the spot on a warm evening. This dish can be frozen for up to 3 months – defrost overnight in the fridge and reheat in a covered saucepan until piping hot throughout.
Flo Bischoff – M&S Recipes Team
Flo joined M&S Recipes in September 2024, bringing nearly 10 years' experience as a chef, food writer and recipe developer. She creates reliable, craveable recipes for every day.
30MIN
Total time
Ingredients
Servings
4
50 g
M&S panko breadcrumbs
2 tbsp
M&S Remarksable Value whole milk
2 tins
(160 g each)
(160 g each)
M&S Remarksable Value tuna chunks in sunflower oil, drained
25 g
M&S fresh basil, leaves picked, finely chopped
1
M&S Remarksable Value free-range mixed size egg, beaten
2
M&S mixed peppers, diced
100 g
M&S everything tomato, garlic and herb paste
2 jars
(430 g each)
(430 g each)
M&S cannellini beans in water, drained
1
M&S Remarksable Value vegetable stock pot
