TUSCAN BEANS WITH TUNA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons olive oil in a deep skillet over medium heat. Add the garlic and chopped sage and cook until the garlic just starts to brown, about 4 minutes. Add the beans (including the liquid from the cans) and 1 cup water. Increase the heat to medium high and cook, stirring occasionally, until slightly reduced, about 10 minutes. Add the kale and cook, stirring occasionally, until the kale is tender and the liquid looks creamy, 8 to 10 minutes. Season with salt and pepper.
- Meanwhile, toss the tomatoes, celery, olives and roasted peppers in a medium bowl. Heat the remaining 3 tablespoons olive oil in a small skillet over medium heat, then fry the sage leaves until crisp, 3 to 4 minutes; drain on paper towels. Reserve the oil.
- Break the tuna into large chunks and divide among shallow bowls. Spoon the bean mixture around the tuna and top with the olive salad and fried sage. Drizzle with the reserved sage oil and season with salt.
Nutrition Facts : Calories 564, Fat 28 grams, SaturatedFat 4 grams, Cholesterol 36 milligrams, Sodium 1,092 milligrams, Carbohydrate 45 grams, Fiber 11 grams, Protein 33 grams
WHITE BEAN TUNA SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
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.
LINGUINE WITH ITALIAN TUNA AND WHITE BEANS
Provided by Georgia Downard
Categories Bean Pasta Dinner Lunch Seafood Tuna Healthy Self Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta as directed on package; drain and rinse under cold water. Drain tuna, reserving oil in a salad bowl; whisk juice, garlic, salt and pepper with oil. Flake tuna into same bowl. Add pasta, beans, onion and chopped parsley; toss gently to coat with dressing. Serve garnished with parsley leaves and lemon slices, if desired.
WHITE BEAN AND TUNA SALAD RECIPE
The perfect protein-packed light meal for when you don't want to do any cooking.
Provided by Sasha Marx
Categories Quick and Easy Salads
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, combine red onion and enough ice water to cover. Using clean hands, gently scrunch and squeeze the onion slices, taking care not to crush or break them. Let onion slices sit in ice water for 15 minutes, then drain and discard ice water, and return red onion to now-empty bowl. Add vinegar and 1/4 teaspoon (1g) salt and toss and gently massage onions to evenly coat with vinegar and salt. Set aside for 5 minutes to allow onion slices to marinate.
- Meanwhile, combine beans and tuna in a large bowl. Once onions have marinated for 5 minutes, squeeze onion slices to release moisture into the bowl that they marinated in, then transfer onion slices to large bowl with beans and tuna; set large bowl aside.
- There should be at least 1 tablespoon (15ml) of vinegar-onion juice liquid left in the small bowl. Add garlic, bean cooking liquid (or, if using canned beans, 2 teaspoons (10ml) water plus 1 teaspoon (5ml) Dijon mustard), and 1/4 teaspoon ground black pepper, and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Stir in parsley and season to taste with salt.
- Transfer dressing to large bowl with bean-tuna mixture, using a rubber spatula to scrape all of the dressing into the large bowl. Gently toss salad to evenly coat with dressing, taking care not to crush tuna or beans in the process. Season to taste with salt and pepper. Divide salad between individual serving plates or one large serving platter, drizzle lightly with olive oil and a splash of vinegar, and serve.
Nutrition Facts : Calories 524 kcal, Carbohydrate 57 g, Cholesterol 14 mg, Fiber 14 g, Protein 29 g, SaturatedFat 3 g, Sodium 955 mg, Sugar 2 g, Fat 21 g, ServingSize Serves 4, UnsaturatedFat 0 g
BEANS AND TUNA SALAD (ITALY)
Provided by Giorgia Fontana
Time 10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 583 kcal, Carbohydrate 50 g, Protein 45 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 364 mg, Fiber 11 g, Sugar 2 g, UnsaturatedFat 18 g, ServingSize 1 serving
TUSCAN TUNA AND WHITE BEAN SALAD
This no-mayo tuna salad is dressed with a simple drizzle of olive oil and fresh lemon juice. For my salads, I prefer an olive oil with a fruity instead of grassy taste.
Provided by Heidi
Categories Salad
Time 5m
Number Of Ingredients 10
Steps:
- In a large bowl or two smaller bowls, combine the arugula, white beans, tuna, tomatoes, olives and and red onion.
- Drizzle with the olive oil and the juice from the lemon. Toss to combine.
- Top with crumbled feta cheese and season to taste with kosher salt and black pepper.
Nutrition Facts : ServingSize 1 g, Calories 436 kcal, Carbohydrate 39 g, Protein 30 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 42 mg, Sodium 1120 mg, Fiber 12 g, Sugar 3 g
WHITE BEANS AND TUNA SALAD
Provided by Marian Burros
Categories salads and dressings
Time 1h45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine beans with water and bring to boil. Boil briskly for 2 minutes, remove from heat and let beans soak for 1 hour. Then cook them again in soaking water over low heat for another 1 1/2 hours, or until tender, adding more water, if necessary, to keep them covered. Drain.
- Combine oil, lemon juice, salt and pepper and pour over beans while still warm. Add green onions and parsley and mix gently. Refrigerate.
- To serve, drain tuna, break into chunks and place on top of beans.
Nutrition Facts : @context http, Calories 608, UnsaturatedFat 36 grams, Carbohydrate 43 grams, Fat 43 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 1011 milligrams, Sugar 3 grams
ITALIAN WHITE BEANS WITH TUNA
Similar but different to other tuna bean recipes, this uses a lot of canned/dried ingredients to make it quick & easy. Serve with sliced tomatoes and hard-boiled eggs. Another from 365 Easy Italian Recipes.
Provided by NOOBchef
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Drain beans and rinse well.
- In a large bowl, combine garlic, thyme, vinegar, olive oil, salt and pepper. Beat with fork.
- Add beans and red onion to bowl , toss to coat.
- Break tuna up into medium-size chunks and toss lightly with beans.
- Serve at room temperature - can be stored in fridge for up to a day.
- NOTE : depending on how much there is, you may want to use the oil from the canned tuna in the recipe.
Nutrition Facts : Calories 548.6, Fat 19.2, SaturatedFat 3, Cholesterol 10.8, Sodium 808.8, Carbohydrate 56.8, Fiber 13.9, Sugar 2.1, Protein 38.6
ITALIAN TUNA SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk together the lemon juice, capers and Dijon mustard in a large bowl. While continuing to whisk, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt. Add the beans to the dressing and mash gently with a spoon. Add the tuna, flaking it with a fork into bite-size pieces. Toss lightly to coat. Top the tuna mixture with the arugula, treviso, endive, shaved fennel, parsley leaves and 1/2 teaspoon salt. Using your hands, toss the salad together, bringing the dressing up from the bottom of the bowl until everything is coated evenly.
TUNA AND WHITE BEANS
Getting protein from seafood and beans, rather than meat, is a good way to keep arteries clear. This tuna and white beans recipe makes for a delicious snack or light lunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes three 2/3-cup servings
Number Of Ingredients 8
Steps:
- Mix together tuna, beans, raisins, parsley, lemon zest, lemon juice, and salt. Season with pepper.
Nutrition Facts : Calories 176 g, Cholesterol 15 g, Fat 4 g, Fiber 3 g, Protein 16 g, Sodium 256 g
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