Tuna And White Bean Salad Volumetrics Recipes

WHITE BEAN TUNA SALAD

White Bean Tuna Salad image

Provided by Giada De Laurentiis

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

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, CAULIFLOWER AND WHITE BEAN SALAD

Tuna, Cauliflower and White Bean Salad image

Cauliflower is very happy in a pungent marinade, so I added it to one of my favorite stand-bys, tuna and bean salad. I liked this salad even more with the cauliflower added, as the tuna flavor infuses the cauliflower along with the vinegar and olive oil. You can use canned white beans, or cook up some delicious giant white beans and some of their broth in the dressing. The salad tastes even better if it has a few hours or a day to sit, and it keeps well.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, appetizer, side dish

Time 20m

Yield Serves 4 generously

Number Of Ingredients 12

Ingredients

3/4 pound cauliflower, broken into small florets (about 1/2 medium to large head)
2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon fresh lemon juice
Salt to taste
1 garlic clove, minced or puréed
1/2 to 1 teaspoon Dijon mustard, to taste
2 tablespoons plain yogurt or bean broth if using dried beans
6 tablespoons extra virgin olive oil
1 small red onion, cut in half and sliced in half-moons (optional)
1 5-ounce can tuna (packed in water or olive oil), drained
1 1/2 cups cooked large white beans, or 1 can cannellinis, drained and rinsed
2 tablespoons chopped fresh parsley or a combination of parsley and marjoram

Steps:

Steam cauliflower for 5 to 6 minutes, until just tender.
Place sliced onion, if using, in a bowl and cover with cold water. Soak 5 minutes. Drain, rinse and drain again on paper towels.
Meanwhile in a small bowl or measuring cup, whisk together vinegar, lemon juice, salt, garlic, mustard and yogurt or bean broth. Whisk in olive oil.
When cauliflower is tender remove from heat and toss with half the dressing in a large salad bowl. Drain tuna and add to bowl with cauliflower. Break up with a fork. Add cooked beans, onion and herbs. Toss together. Add remaining salad dressing and pepper, taste and adjust seasoning.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 18 grams, Carbohydrate 67 grams, Fat 22 grams, Fiber 18 grams, Protein 33 grams, SaturatedFat 3 grams, Sodium 642 milligrams, Sugar 4 grams, TransFat 0 grams

WHITE BEAN TUNA SALAD

White Bean Tuna Salad image

"I adapted this recipe from one in my local newspaper," writes Kathy Armstrong of Post Falls, Idaho. "The zippy Dijon dressing adds interest to the beans, tuna, olives and onion. It makes a filling and healthy lunch that I like to take to work.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1/4 cup red wine vinegar
3 garlic cloves, minced
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (12 ounces) light water-packed tuna, drained and flaked
3/4 cup sliced ripe olives
1/2 cup chopped red onion

Steps:

In a small bowl, combine the vinegar, garlic, mustard, sugar, salt and pepper; gradually whisk in oil. , In a large bowl, combine the beans, tuna, olives and onion; add dressing and toss gently. Cover and refrigerate until serving.

Nutrition Facts : Calories 247 calories, Fat 7g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 754mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 6g fiber), Protein 20g protein. Diabetic Exchanges

WHITE BEAN & TUNA SALAD

White Bean & Tuna Salad image

If you are going to make a white bean & tuna salad (which, if you've never had it, might not sound good, but is) with canned goods, this is a good recipe. This is from a book called _Culinary Journey to the Mediterranean. You can serve this with pita bread or pita chips, and/or on a bed of arugula or watercress.

Provided by Nose5775

Categories Tuna

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (19 ounce) can cannellini beans
1 (6 ounce) can solid white tuna packed in water
2 tablespoons green onions, sliced
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 clove garlic, minced

Steps:

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

TUNA AND WHITE BEAN SALAD

Tuna and White Bean Salad image

This nutritious salad makes a healthy snack when served on top of a slice of thick bread.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 15m

Number Of Ingredients 10

Ingredients

2 cans (6 ounces each) water-packed tuna, drained
1 can (15 ounces) great Northern or navy beans, drained and rinsed
2 garlic cloves, minced
4 plum tomatoes, diced (3 cups)
3 tablespoons extra-virgin olive oil
1/2 cup fresh lemon juice
2 tablespoons capers, rinsed
1 cup roughly chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
4 slices thick country bread, toasted or grilled

Steps:

In a large bowl, combine tuna, beans, garlic, tomatoes, olive oil, lemon juice, capers, and parsley. Season with salt and pepper, and toss to combine. Serve on top of bread.

Nutrition Facts : Calories 445 g, Fat 14 g, Protein 32 g

TUNA AND WHITE BEAN SALAD (VOLUMETRICS)

Tuna and White Bean Salad (Volumetrics) image

Light, flavorful, slightly tart. Use any white bean you prefer, or any black olives you have on hand. From The Volumetrics Eating Plan.

Provided by zeldaz51

Categories Beans

Time 10m

Yield 7 cups, 4 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons lemon juice
2 tablespoons water
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
fresh ground black pepper
1 cup canned cannellini beans, drained and rinsed
1/2 cup chopped red onion
1/4 cup pitted chopped Nicoise olive
2 cups peeled seeded, and diced tomatoes
3 cups Baby Spinach
1 (12 ounce) can solid white tuna, drained and flaked

Steps:

Whisk the lemon juice through the pepper in a large bowl. Add the rest of the ingredients to the bowl and toss to coat with dressing.

Nutrition Facts : Calories 285, Fat 11.9, SaturatedFat 1.8, Cholesterol 26.3, Sodium 915.9, Carbohydrate 17.1, Fiber 5.7, Sugar 4.8, Protein 27.7

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