Bean And Tuna Salad Recipes

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WHITE BEAN TUNA SALAD



White Bean Tuna Salad image

Provided by Giada De Laurentiis

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 (6-ounce) cans dark meat tuna, packed in olive oil
2 (15-ounce) cans cannelini white beans, drained and rinsed
1/3 cup small capers, nonpareil in brine, drained and rinsed
6 tablespoons red wine vinegar
Sea salt and fresh ground black pepper
1 medium red onion, thinly sliced
1 1/2 cups cherry tomatoes
2 cups fresh arugula
6 fresh basil leaves

Steps:

  • In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.
  • Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.

TUNA AND BEAN SALAD



Tuna and Bean Salad image

This is a mainstay in my house, something you can always throw together for an easy light meal. The authentic version would call for tuna packed in olive oil, but I actually prefer water-packed tuna. The salad packs a lot of protein, not just from the beans, but also from the tuna, which is also an excellent source of Omega-3 fatty acids.

Provided by Martha Rose Shulman

Time 15m

Yield Serves 2 as a main dish, 4 as a starter

Number Of Ingredients 12

1 small or 1/2 medium red onion, peeled and very thinly sliced
1 tablespoon plus 1 teaspoon red wine vinegar or sherry vinegar
1 (6 1/2-ounce) can water-packed tuna, drained
1 (15-ounce) can cannellini beans or borlotti beans, drained through a strainer and rinsed
3 fresh sage leaves, slivered
2 tablespoons finely chopped flat-leaf parsley
Salt and freshly ground pepper
1 small or medium garlic clove, finely minced
1/2 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
1 tablespoon plain low-fat or nonfat yogurt (or omit and use 4 tablespoons olive oil)
1/2 Japanese cucumber, cut in half lengthwise and sliced, for garnish

Steps:

  • Place the onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let sit for 5 minutes. Drain and rinse with cold water, then dry on paper towels.
  • In a medium bowl or salad bowl, combine the tuna, beans, onions, sage, and parsley.
  • In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard. Whisk in the olive oil and the yogurt. Toss with the tuna and beans and serve, garnishing each plate with cucumber slices.

Nutrition Facts : @context http, Calories 541, UnsaturatedFat 18 grams, Carbohydrate 53 grams, Fat 22 grams, Fiber 12 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 946 milligrams, Sugar 4 grams, TransFat 0 grams

BEAN AND TUNA SALAD



Bean and Tuna Salad image

Provided by Florence Fabricant

Categories     dinner, easy, quick, weekday, salads and dressings, main course

Time 40m

Yield 4 servings

Number Of Ingredients 7

1/2 medium onion preferably sweet peeled and sliced in thin rings
1 cup dry cannellini beans cooked or 3 cups canned cannellini beans, drained
Salt
1 7-ounce can imported tuna packed in olive oil
4 tablespoons extra-virgin olive oil or to taste
1 tablespoon good quality red-wine vinegar, or to taste
Coarsely ground fresh black pepper to taste

Steps:

  • Place onion rings in a bowl, cover with cold water and squeeze them with your hands seven or eight times to release a slightly milky liquid into the water (in the process the onion becomes milder). Drain onion rings, replace in the bowl and re-cover with water. Repeat this procedure two or three times. Before using the onions, gather them tightly in your hand to squeeze out all excess moisture.
  • Put the beans and onion in a serving bowl, sprinkle liberally with salt and toss.
  • Drain the tuna, and add it to the bowl, breaking it into large flakes with a fork.
  • Pour on enough olive oil to coat the mixture well, add a dash of vinegar and a generous amount of pepper. Toss thoroughly and check for seasoning; then serve.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 14 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 341 milligrams, Sugar 1 gram

TWO-BEAN AND TUNA SALAD



Two-Bean and Tuna Salad image

This is the most amazing version of tuna and bean salad I've ever tasted. It incorporates crunchy green beans, a red onion made a little milder by soaking in water, tuna and a bean of your choice. I've used a lush bean called Good Mother Stallard, which really makes this salad stand out. You can substitute borlotti beans, pinto or white beans. If you're using canned beans, rinse them first. Whichever bean you choose, you'll have an amazing light and satisfying meal.

Provided by Martha Rose Shulman

Categories     dinner, lunch

Time 15m

Yield 6 Servings

Number Of Ingredients 13

3/4 pound green beans, trimmed
1 small red onion, cut in half and sliced in half-moons (optional)
2 5-ounce cans tuna (packed in water or olive oil), drained
1 1/2 cups cooked Good Mother Stallard, borlotti, pinto or white beans (if using canned beans, rinse)
2 tablespoons chopped fresh parsley
2 tablespoons chopped chives
2 teaspoons chopped fresh marjoram or sage
2 tablespoons sherry vinegar or red wine vinegar
Salt to taste
1 garlic clove, minced or puréed
1 teaspoon Dijon mustard
2 tablespoons bean broth
6 tablespoons extra-virgin olive oil

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.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 457 milligrams, Sugar 2 grams, TransFat 0 grams

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