3-Minute Tuna Green Bean Casserole

Anything that takes me less than 5 minutes to make, I'm sold. This delicious number has made it into my weekly meal routine because it takes me - you guessed it - three minutes in total to throw together and "cook" (let's take the word "cook" lightly...pretty sure a color blind sloth would have no issues throwing this together). 

If "tuna casserole" or canned tuna gets you squeamish, then I might suggest you peruse another area of this site. Frankly, the thought of canned fish (tuna, salmon, sardines - you name it) was enough to me dry heave until about 8 months ago. I think it's probably because it reminded me of Papa D's tuna noodle casserole - my college eating house's chef. I hardly deemed that shi* edible...which is saying something coming from the girl who had no issue eating pizza off the floor of a frat house on more than one occasion....five second rule??

For those of you who don't know what an eating house is (which I'd venture to guess is most of you), eating houses were Davidson College's (my alma mater) version of a sorority. Although, I think "drinking house" would have been a more fitting title, as social events that revolved around free beer or Andre (the finest of champagnes...excuse me, *sparkling wines*) and dancing on tables to Chris Brown's "Forever" or Akon's "Sexy B***h" ranked highly on our house's priority list. I WILL say that, even though "booze and men are what we sport" was the tagline of our house's chant, we also served our community well - particularly with a DOPE breast cancer awareness and fund raiser called Bosom Buddies. 

Allow me to get on my soapbox for a few minutes and preach: Bosom Buddies is an awesome gala that the women of Connor House at Davidson College have put on for the past 13 years with the goal of finding an earlier test for breast cancer detection. In the past 3 years alone, Connor House has raised more than $400,000 for breast cancer research. I wanted to throw this little bit in this blog post because A) I just so happen to digress a lot, and I've somehow managed to jump from the topic of canned tuna to breast cancer research in a matter of two paragraphs, and B) breast cancer likely impacts you to some degree. 1 in 8 women statistically develop invasive breast cancer over the course of her lifetime, and many of us know someone - a mother, a sister a friend - who has had it or who has been touched by it. If this topic touches you in some way, shape or form, I encourage you to check out my Connor House sisters' mission at www.connorbosombuddies.com where you can learn more about their service involvement, the big Bosom Buddies event or even make a small donation to help save the boobs! Big or small, save them all!

*Steps off my soap box* - back to the recipe. If you skimmed through this lengthy post because you just want to get to the damn recipe, no hard feelings. And - back to my original point of canned fish being freaky - if canned tuna gives you the heebie jeebies, replace with literally any other protein...it will still be delicious (I've done it with ground beef and chicken before...both are great). 

Later gators!

Ingredients

  • 2 cups washed and trimmed green beans
  • 1 can wild caught albacore or skipjack tuna
  • 2 tbsp Trader Joe's tahini sauce (if you don't have TJ's locally available to you, just go with 2 tbsp of regular tahini)
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • Toppings: 1 oz plantain chips (about 20 chips) and 2 tbsp slivered almonds

Method (Two Ways)

  1. Microwave: Place all ingredients, except for the toppings, in a microwavable container. Zap for 2 minutes. Mix it all up and top with plantain chips and almond slivers. This is a GREAT choice if you need to throw together a quick and healthy lunch to bring with you to the office.
  2. Stovetop: Spray a large skillet with cooking oil of choice and add all ingredients except for the toppings. Mix it all up and saute on high for 2 minutes and plate. Top with plantain chips and almond slivers.

Servings: 1