A Rustic Riff on Scampi Shrimp, White Beans & Ditalini
A rustic twist on shrimp scampi—creamy alubia blanca beans and ditalini take the place of plain pasta, creating a silky base for buttery shrimp, bright tomatoes, and a little Serrano heat.
Café-Style White Bean & Tuna Toasts
There are days when the simplest ingredients fall into place like they were meant to be together. I had a jar of good tuna in the pantry, some creamy alubia blancas already cooked in the fridge, and a pack of English muffins begging to be buttered and toasted. (And really, who doesn’t love a buttered English muffin?)
My brother-in-law popped in for a quick lunch, and instead of scrambling for something heavy or overcomplicated, this little café-style plate came together. Beans and tuna, dressed simply with sherry vinegar and olive oil, spooned over toasty muffins and topped with a few slices of Serrano for heat. Light but satisfying — the kind of lunch that leaves you energized, not weighed down.
It felt less like a thrown-together workday bite and more like we’d stumbled into a homey café, the kind where every plate is simple, rustic, and just right.
Recipe: Café-Style White Bean & Tuna Toasts
Ingredients (serves 2–3)
- 1 stalk celery, finely chopped (reserve a few leaves for garnish)
- ½ onion, finely chopped
- 1 roasted red pepper, finely chopped
- 2 cups cooked alubia blanca beans (or any creamy white bean)
- 1 jar (about 4 oz) high-quality white tuna packed in olive oil
- 1–2 tsp sherry wine vinegar
- Kosher salt & freshly cracked black pepper, to taste
- Extra virgin olive oil, for mixing and finishing
- 2 English muffins, split and buttered
- 1 fresh Serrano chili, thinly sliced
Method
- In a bowl, mix together the celery, onion, and roasted red pepper with a pinch of salt and the sherry vinegar. Let sit for 5 minutes to soften.
- Gently fold in the beans and tuna (break the tuna into bite-sized chunks). Season with salt, black pepper, and a generous drizzle of EVOO.
- Toast and butter the English muffins. Spoon the bean-and-tuna mixture generously over each half.
- Finish with another light drizzle of EVOO, scatter celery leaves on top, and garnish with Serrano chili slices for heat.
Serve: A rustic, cozy bite — warm and briny with just enough heat — perfect with coffee or a crisp glass of white wine.
We sat there for a few minutes longer than planned, catching up and laughing about our kids before diving back into the workday. It wasn’t anything fancy — just beans, tuna, and a toasted muffin — but the pause, the company, and the food made it feel like a little café break tucked into the middle of a busy day. Sometimes that’s all you need: a light bite, a good laugh, and a reminder that lunch can be more than just fuel.
Related Posts
Shrimp & Giant Corona White Bean Bowl with Lemon-Dressed Arugula
One pan, big flavor. This warm-weather bowl came together with things I had on hand, but turned out so layered and satisfying I had to write it down. The beans carry all the flavor from searing the shrimp, the broth is rich but light, and the dressed arugula keeps things bright and punchy. Definitely going in the rotation.
🐚 Sautéed Scallops Over Brothy White Beans with Zucchini, Spinach & Saffron
Elegant yet easy, this recipe features golden-seared scallops served over brothy white beans with saffron, roasted garlic, zucchini, and spinach. Finished with fresh lemon juice and olive oil.
Made with Bullet