Stanley Tucci is back! Filming for The Devil Wears Prada 2 is officially in motion, and the excitement is real. Anne Hathaway and Meryl Streep have already been spotted on set, stepping back into the beloved roles of Andy Sachs and Miranda Priestly. But what about Stanley Tucci’s sharp and stylish Nigel? Fans can relax, Tucci is making his way back to Runway as well.
The actor confirmed the news in a TikTok video, sharing that he “took a little break from packing” for the sequel’s shoot to whip up a quick lunch. His caption asked, “Does anyone else cook to procrastinate?” A relatable sentiment for anyone who’s ever avoided a task by heading straight to the kitchen.
While we wait months for the film’s release, Tucci is at least keeping us entertained, and inspired – with his simple, flavorful recipes. This latest one features some of his pantry staples, like beans and tuna, but with a twist. Instead of making his Tuscan bean salad or classic Spaghetti Con Tonno, Tucci merged the two ideas into a hearty, saucy bean dish.
In his cookbook What I Ate in One Year (and Related Thoughts), Tucci describes Spaghetti Con Tonno as pasta tossed in tomato sauce with canned tuna, onion, and basil. For his TikTok lunch, he skipped the pasta and spooned the tuna-tomato mixture over cannellini beans. The sauce itself was made with onion, garlic, basil, salt, pepper, and tuna simmered in tomato sauce. To finish, Stanley Tucci added chunks of “twice-baked bread” – crusty pieces that soften beautifully once they soak up the sauce.
Tucci doesn’t bother with precise measurements, but the dish is easy enough to eyeball and pull together in minutes. The result is a protein-packed, cozy meal that works for both rainy days and sunny afternoons. He describes it as “really good, really hearty,” and judging by how fast it comes together, it’s the kind of lunch that could easily sneak into your weekly rotation.
Until we see Nigel back on the big screen, at least we have Tucci-approved comfort food to keep us company.
Ingredients
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can tuna (in oil or water, drained)
- About ¾ jar tomato sauce
- 1 can cannellini beans, drained and rinsed
- A handful of fresh basil leaves
- Salt, to taste
- Black pepper, to taste
- ½ loaf crusty bread, toasted or “twice-baked”
Instructions
- Heat a skillet over medium heat.
- Add chopped onion and sauté until softened.
- Stir in minced garlic and cook briefly until fragrant.
- Add the tuna and stir to combine.
- Pour in the tomato sauce and season with salt and black pepper.
- Tear basil leaves into the skillet and stir.
- Simmer for a few minutes to let the flavors meld.
- Add cannellini beans and cook until heated through.
- Cut the toasted crusty bread into chunks and add to the skillet, letting it soften slightly in the sauce.
- Serve warm and enjoy this quick, hearty meal.
