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.
Yellowfin Tuna & Butter Bean Cassoulet with Roasted Root Veg & Dill
Our fresh, sustainably-sourced tuna chunks are delicious in a warming cassoulet. Simmered with creamy butterbeans, diced carrots, parsnips, onions. Add plenty of garlic, rosemary, thyme and dill – for fresh herby flavour – then tuck in!
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 8 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 2 x 220g wild-caught yellow fin tuna chunks (Fish)
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 80g baby spinach
- 2 garlic clove
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 handful of fresh dill
- 1 onion
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp cornflour
- 1 parsnip
- 2 carrot
Nutritional Information
Calories: 437
Protein: 44g
Carbs: 36g
Fat: 11g
Yellowfin Tuna & Butter Bean Cassoulet with Roasted Root Veg & Dill
Our fresh, sustainably-sourced tuna chunks are delicious in a warming cassoulet. Simmered with creamy butterbeans, diced carrots, parsnips, onions. Add plenty of garlic, rosemary, thyme and dill – for fresh herby flavour – then tuck in!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with baking parchment
- Boil a half-full kettle
- Pull out a large frying pan, a measuring jug, a peeler & a sieve
Roast the veg
- Cut the carrots and parsnip into 1cm chunks (peel optional)
- Place the prepped veg onto a lined baking tray and toss with 1 tsp oil, salt and pepper. Roast for 20-25 mins, until golden and softened
Prep the ingredients & toast the nutritional yeast
- Dissolve the cornflour in the jug with 50ml water. Add the stock and top up with with 200ml boiling water
- Thinly slice the onion. Finely chop or crush the garlic. Finely chop the dill. Drain and rinse the beans. Rinse the spinach
- Heat the large frying pan on medium heat. Once hot, add the nutritional yeast and toast for 2-3 mins, tossing regularly, until golden brown. Remove from the pan and set aside
Make the cassoulet
- Reheat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and tuna and cook for 10 mins, until the tuna is cooked through, and the onion is soft. Season with salt and pepper
- Add the garlic and garlic herb paste and cook for a further minute
Simmer time
- Add the beans and stock mixture to the frying pan and simmer for 5 mins, until the liquid is reduced by half
- Add the cashew cream, and continue to simmer for 3-4 mins, until thickened
- In the final minute, add the roasted veg, spinach and half the dill to the stew, and stir to wilt. Season to taste with salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the tuna cassoulet into bowls. Sprinkle over the nutritional yeast and remaining dill
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