Tuna With Tuscan White Bean Salad 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.

TUSCAN BEANS WITH TUNA

Tuscan Beans With Tuna image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

6 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
16 fresh sage leaves (8 chopped, 8 whole)
2 15-ounce cans cannellini beans
3/4 pound kale, stems and ribs discarded, large leaves torn in half
Kosher salt and freshly ground pepper
1 cup grape tomatoes, thinly sliced
3 inner stalks celery, thinly sliced (with some leaves)
1/2 cup chopped pitted kalamata olives
1/3 cup chopped roasted red peppers
1 12-ounce can solid white albacore tuna in water, drained

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

White Bean Tuna Salad image

Provided by Giada De Laurentiis

Categories main-dish

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.

Nutrition Facts : Calories 485 calorie, Fat 22 grams, SaturatedFat 3.5 grams, Carbohydrate 35 grams, Fiber 10 grams, Protein 34 grams

TUSCAN TUNA AND WHITE BEAN SALAD

Tuscan Tuna and White Bean Salad image

Make and share this Tuscan Tuna and White Bean Salad recipe from Food.com.

Provided by dicentra

Categories Tuna

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 large tomatoes, chopped
1 (7 ounce) can white tuna in water
3 tablespoons chopped red onions
1/4 cup chopped fresh basil or 1/4 cup parsley
2 tablespoons rinsed and drained capers
3 tablespoons red wine vinegar
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15 ounce) can cannellini beans, rinsed and drained
12 ounces fresh spinach, rinsed and torn

Steps:

In a medium bowl, combine tomatoes, tuna, red onions, basil, capers, vinegar, olive oil, garlic powder, salt and pepper. Mix until well blended.
Gently fold in beans. Serve immediately on spinach or refrigerate 1-2 hours before serving.

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