Breton tuna & white bean gratin from Simple: Effortless Food, Big Flavours (page 78) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pamsy on November 10, 2020

    After taking account of previous reviews I made a few tweaks and we both really enjoyed this dish. I halved the ingredients but not the tuna (160gr tin) for 2 people. I omitted the dairy and used 2 tbsp vermouth and 200gr chopped tinned tomatoes. The key to this is good seasoning and a generous amount of chilli (2 small green). Didn't puree the mix but left as was, which was texturally more interesting. Added 2 tbsps pine nuts to the breadcrumb and parsley topping, baked for 20 mins at 180c. Served with steamed tenderstem broccoli. Good storecupboard recipe. Will definitely repeat.

  • Foodycat on October 27, 2018

    I don't have a food processor at the moment, and my husband doesn't like smooth purees, so I just bashed the beans with a potato masher to a lumpy consistency. I stirred the parsley through the mixture rather than sprinkling it on top and used 2tbs of dry vermouth instead of the milk. I think the chilli is essential, and it requires a firm hand with the pepper but we really enjoyed it. Doing it in individual gratin dishes made it look a bit more attractive too.

  • Frenchfoodie on July 21, 2018

    Tasted okay but was very samey as a main course and looked awful. Better in small pots for a starter.

  • sosayi on April 07, 2017

    I agree that is something that works perfectly as part of a spread to nibble on with a glass of wine. It's creamy, unctuous, and rich. I do think I would puree half of my beans, though, next time. I loved the texture the pureed beans provided, but I also would like a bit more of a contrast, too. I think that might be the best of both worlds!

  • SheilaS on April 06, 2017

    Lovely looking with a golden, crispy-cheesy topping. Based on previous comments here, I was a little worried that it would be overly mushy so I didn't purée the beans into complete oblivion and I decorated my plate to provide plenty of contrast: Crispy crackers, crunchy toast rubbed with garlic, sweet/tart/colorful pickled beets, sweet potatoes and cornichons plus lime wedges to squeeze over top. Good quality tuna and beans are key. I avoid canned beans and used white beans that I'd cooked from dried. I quite liked it. It's something you can put out to nibble on with a glass of wine and end up calling it supper. I only made about half a recipe but I'd certainly make it again.

  • mrshalf on March 24, 2017

    Veronicafrance nailed my sentiments. The teens in this house were like OMG we are NOT eating that. It was tasty but definitely not something I plan on making again.

  • veronicafrance on November 19, 2016

    I'm not surprised there's no photo -- this grey slop looks like something that might have been served to Oliver Twist. The best that can be said for it is that it tastes marginally better than it looks. If you are going to try it, I would heartily recommend not liquidising the beans, for an improvement in appearance and texture. I am unlikely to make it again -- a rare "meh" for a Diana Henry recipe.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.