Red beans with tuna and noodles
6 servings
20 minutes
This is something in between - an alliance of salad, pasta and soup. From the salad here is the way of combining ingredients, from the pasta - noodles, from the soup - broth. Albeit in a homeopathic dose compared to a regular soup. As additional sources of pleasure, you can use grated cheese, which you can sprinkle this mess not too thickly, as well as finely chopped fresh tomatoes and olive oil, which in moderate doses can be used to season the beans & Co.
1
Mix the canned beans (it's fine to use canned) with finely chopped red onion, arugula, crushed garlic, olive oil, lemon juice, and flaked tuna.
- Red kidney beans: 400 g
- Canned tuna in brine: 100 g
- Red onion: 50 g
- Rocket (arugula): 100 g
- Garlic: 4 cloves
- Olive oil: 50 ml
- Lemon: 1 piece
2
Boil the egg noodles to a hyper-al-dente state, meaning if the package says to cook for ten minutes, cook for eight; if it says twelve minutes, cook for ten), then drain the water.
- Egg noodles: 250 g
3
In a deep skillet, heat the chicken broth, add the noodles and beans with tuna. Stir and simmer on low heat for another two minutes. Eat immediately.
- Chicken broth: 1 l
- Red kidney beans: 400 g
- Canned tuna in brine: 100 g
- Egg noodles: 250 g
- Salt: to taste
- Ground black pepper: to taste
