The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Wild-caught Tuna with Root Veg & Butterbean Cassoulet
Our fresh, sustainably-sourced tuna steaks are delicious on top of a warming cassoulet. Simmered with creamy butterbeans, diced carrots and sweet parsnips. Stir in plenty of garlic, rosemary, thyme and dill – for fresh herby flavour – then tuck in!
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g sliced kale
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 parsnip
- 1 shallot
- 1 tbsp cornflour (use half)
- 1 carrot
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 2 wild-caught yellow fin tuna steaks (Fish)
- 1 handful of fresh dill
Nutritional Information
Calories: 605
Protein: 46g
Carbs: 43g
Fat: 27g
Ingredients
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 parsnip (use half)
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 handful of fresh dill (use half)
- 1 carrot (use half)
- 1 x 1 wild-caught yellow fin tuna steak (Fish)
- 200ml cashew cream (use half) (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 80g sliced kale (use half)
- 1 tbsp cornflour (use a quarter)
- 1 shallot (use half)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
Nutritional Information
Calories: 623
Protein: 50g
Carbs: 43g
Fat: 27g
Wild-caught Tuna with Root Veg & Butterbean Cassoulet
Our fresh, sustainably-sourced tuna steaks are delicious on top of a warming cassoulet. Simmered with creamy butterbeans, diced carrots and sweet parsnips. Stir in plenty of garlic, rosemary, thyme and dill – for fresh herby flavour – then tuck in!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out 2 medium frying pans, a measuring jug, a peeler & a sieve
Prep & soften the veg
- Peel and finely dice the parsnip and carrot into 1cm chunks. Finley dice the shallot
- Heat a medium frying pan with 2 tsp oil on medium-high heat. Once hot, add the carrot, parsnip and shallot and cook for 6-8 mins, until softened
- Add the garlic herb paste and cook for 1 min
Make the stock mixture & prep
- Meanwhile, dissolve the half pack of cornflour in the jug with 50ml cold water (25ml for 1 person). Add the stock powder and top up with 100ml hot water (50ml for 1 person)
- Finely chop the dill. Drain and rinse the beans. Pick any woody stalks from the kale
Get your simmer on
- Add the beans and stock mixture to the veg pan, then simmer for 5 mins, until reduced by half
- Add the cream and continue to simmer for 8-10 mins, until thickened
- In the final 3-4 mins of cooking, add the kale and half the dill, stirring to wilt. Add a splash of water if it becomes too dry
Get sizzlin'
- Meanwhile, season the tuna with salt and pepper
- Heat the other medium frying pan with 1 tbsp p oil on medium-high heat. Once hot, add the tuna and cook for 7 mins per side, until golden and cooked through
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the bean cassoulet between bowls, topped with the tuna. Sprinkle over the remaining dill
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