Bean And Tuna Salad Recipes

TUNA AND BEAN SALAD

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.

TUNA BEAN SALAD

Steps:

• 1. Stir together the chickpeas, kidney beans, green beans, onions, peppadews, brine, 1 tablespoon lemon juice and the olive oil in a medium bowl. Season with salt and pepper.
• 2. Whisk together the yogurt and tahini until smooth. Season with salt and pepper.
• 3. Toss the lettuce with the remaining 1 tablespoon lemon juice and a pinch of salt. Divide the lettuce among 4 plates, top with the bean mixture and then the tuna. Drizzle with the yogurt dressing and sprinkle with the smoked paprika. Toss together just before eating.

BEANS AND TUNA SALAD (ITALY)

Steps:

• In a large bowl, whisk together lemon juice, olive oil, salt, and pepper to create a vinaigrette.
• Drain the beans and rinse well under running cold water.
• Slice the red onion as thinly as possible.
• Flake the canned tuna with the help of a fork.
• Add all the ingredients to the bowl, leaving parsley for last.
• Gently toss everything together to make sure every bit is evenly coated.

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.

MEXICAN TUNA & BEAN SALAD

Steps:

• Toast the pitta breads. Once cool, tear into large pieces. Mix together the beans, avocado, tomatoes, spring onions and chilli. Flake the tuna on top of the salad, pour over the salad dressing, then add the crisp pieces of pitta. Mix gently and serve straight away.

BEAN AND TUNA SALAD

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.

TUNA AND BEAN SALAD

Steps:

• Mix all the ingredients together and serve.

WHITE BEAN & TUNA SALAD

Steps:

• Rinse and drain beans.
• Drain and flake tuna.
• Combine all ingredients.
• Refrigerate.

10-MINUTE TUNA & BEAN SALAD

Steps:

• Mix the carrot, pepper, sugar snap peas and beans together in a large bowl. Gently toss in the salad leaves and half of the dressing, then flake the tuna over. Drizzle with more dressing when you serve.