5 Minute Green Bean And Tuna Salad Recipes

GREEN BEAN AND TUNA SALAD WITH BASIL DRESSING

Steps:

• Combine shallot, vinegar, and 1 tsp. salt in a blender jar. Let sit 5-10 minutes to lightly pickle.
• Meanwhile, cook green beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain, then run under very cold water until cool to the touch.
• Add basil, oil, lemon juice, and pepper to shallot mixture and blend until mostly smooth. Pour dressing into a large bowl. Add green beans, lettuce, white beans, parsley, and capers and toss with your hands to coat. Add tuna and gently toss to combine. Transfer salad to a platter.

5-MINUTE GREEN BEAN AND TUNA SALAD

Steps:

• Place green beans and corn in colander; rinse under hot water 30 sec. or until thawed. Drain well. Spoon into large bowl.
• Add tuna, tomatoes and dressing; toss lightly.
• Top with cheese.

TUNA AND BEAN PASTA SALAD

Steps:

• Boil water with salt and set pasta to cook just until texture is beyond a la dente, but not soft.
• Drain tuna and add to large glass bowl. Break larger pieces so tuna is flakey.
• Drain and wash beans and add to tuna.
• Place non-oil packed sundried tomatoes in a bowl with hot water. Let stand for 5 minutes. After five minutes, drain excess water from tomatoes, chop and add to tuna and beans.
• Remove olive pits by cutting a slit into each olive length wise. Add to tuna, beans and tomatoes.
• Add chopped onion, garlic, celery, carrot, bell pepper.
• Add mustard, oregano, basil, (dried or fresh) salt & pepper to taste, olive oil and lemon.
• Stir and serve immediately or refrigerate for use up to 2 days later.
• Add mayonaise to large bowl mixture or individual servings - if desired.

TWO-BEAN AND TUNA SALAD

Steps:

• Bring a medium-size pot of water to a boil and add salt to taste. Blanch green beans for 4 minutes (5 minutes if beans are thick), until just tender. Transfer to a bowl of cold water and drain. (Alternatively, steam beans for 4 to 5 minutes). Cut or break beans in half if very long.
• Meanwhile, place sliced onion, if using, in a bowl and cover with cold water. Soak 5 minutes. Drain, rinse and drain again on paper towels.
• Drain tuna and place in a salad bowl. Break up with a fork. Add cooked dried beans, green beans, onion and herbs. Toss together.
• In a small bowl or measuring cup, whisk together vinegar, salt, garlic, mustard and bean broth. Whisk in olive oil. Toss with tuna and bean mixture, and serve.

GREEN BEAN, POTATO, AND TUNA SALAD

Steps:

• Season tuna steaks liberally with lemon pepper.
• Heat olive oil in a large skillet over medium-high heat. Place tuna steaks in the hot skillet and sear until lightened but still a little pink in the centers, 3 to 5 minutes on each side. Be careful not to overcook. Remove from heat and allow to cool.
• Bring a large pot of lightly salted water to a boil. Add beans and cook for 4 to 5 minutes. Drain and place in a bowl of ice water to "shock" the beans and preserve the green color.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are just a little firm when pierced, 5 to 6 minutes. Drain and place in a bowl of ice water.
• Combine garlic, lemon, juice, and lemon zest in a large bowl. Add tuna, potatoes, green beans, and tomatoes. Stir in Italian dressing and coat all ingredients with the dressing. Season with salt and pepper to taste. Chill for at least 2 hours or best overnight.

TUNA AND GREEN BEAN SALAD

Steps:

• Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes.
• Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel.
• Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel.
• In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.

GREEN AND WHITE BEAN SALAD WITH TUNA

Steps:

• In a medium pot of boiling salted water, cook green beans until bright green and crisp-tender, about 3 minutes. Drain, rinse under cool water to stop the cooking, and pat dry.
• In a large bowl, whisk together vinegar and oil and season to taste with salt and pepper. Add green beans, cannellini beans, onion, tuna, and pepperoncini and stir to combine. Serve immediately.