Tuna, White Bean & Tomato Skillet

Method

1. Heat the oven to 400°F. Drain the tuna, saving the oil, and heat 2 tbsp of that oil (top up with olive oil if short) in a 12-inch skillet over medium. Cook the onion with ¼ tsp Diamond Crystal kosher salt for 5 minutes, until soft.
2. Add the garlic, anchovies, red pepper flakes and tomato paste and cook, stirring, 2 minutes, until the anchovies dissolve and the paste turns brick red.
3. Add the tomatoes, beans and ½ cup water and simmer over medium 8 to 10 minutes, mashing a handful of beans against the pan, until the sauce is thick. Meanwhile, toast the baguette slices on a sheet pan in the 400°F oven for 5 minutes.
4. Stir in the spinach until wilted, about 1 minute, then the capers.
5. Off the heat, break the tuna into big chunks and fold it in gently with the lemon juice and parsley. Taste before adding salt, since the anchovies, capers and tuna carry plenty.
6. Brush the toasted baguette with a little of the leftover tuna oil and serve it alongside the skillet.