ITALIAN TUNA AND WHITE BEAN SALAD RECIPES

TUNA-AND-WHITE-BEAN SALAD RECIPE - QUICK FROM SCRATCH ...

Tuna-and-White-Bean Salad Recipe - Quick From Scratch ... image

Purists would insist on imported Italian canned tuna fish for the Tuscan classic, but we think plain old tuna from the supermarket is just fine, too. However, make sure the fish is packed in oil; not only will the tuna be infinitely more flavorful, we use the oil as part of the dressing. Slideshow: More Terrific Salads

Provided by Food & Wine

Yield 4

Number Of Ingredients 9

Ingredients

2 6-ounce cans tuna packed in oil
3 cups drained and rinsed canned white beans, preferably cannellini (from two 15-ounce cans)
1 red onion, sliced thin
1 tablespoon drained capers
2 bunches watercress (about 3/4 pound), tough stems removed and leaves chopped (about 2 quarts)
2 tablespoons olive oil
1 tablespoon red- or white-wine vinegar
3/4 teaspoon salt
1 teaspoon fresh-ground black pepper

Steps:

Put the tuna with its oil, the beans, onion, capers, watercress, olive oil, vinegar, salt, and pepper in a large bowl. Toss gently to combine.

TUNA & WHITE BEAN SALAD RECIPE | EATINGWELL

Tuna & White Bean Salad Recipe | EatingWell image

The time-honored Italian pairing of canned tuna and cannellini beans makes a super-simple, satisfying lunch. Serve over salad greens, on grilled whole-wheat country bread or tucked in a whole-wheat pita pocket.

Provided by Ruth Cousineau

Categories Healthy Salad Recipes

Total Time 10 minutes

Number Of Ingredients 10

Ingredients

3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
? teaspoon salt
Freshly ground pepper, to taste
1 19-ounce can cannellini (white kidney) beans, rinsed
¼ cup chopped red onion
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil
1 6-ounce can chunk light tuna in water, drained and flaked (see Note)

Steps:

Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl. Add beans, tuna, onion, parsley and basil; toss to coat well.

Nutrition Facts : Calories 223 calories, CarbohydrateContent 23 g, CholesterolContent 15.3 mg, FatContent 7.5 g, FiberContent 6.6 g, ProteinContent 16.9 g, SaturatedFatContent 1.1 g, SodiumContent 532.2 mg, SugarContent 2.8 g

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Wine note: Terredora Di Paola Falanghina 2008 ($16) is a crisp and citrusy white with acidity to cut the flavorful oil in this salad. Light body and mineral nuance pair well with tuna, while a slightly peppery finish matches the herbaceous arugula. -Jeffery Lindenmuth

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Packed with protein, this Italian Tuna and White Bean Salad is appropriate for lunch or dinner. Serve with a warm, flaky baguette to round out the meal.
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From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice; place in medium bowl. With fork, flake tuna into bowl with lemon. Add beans, tomato, fennel, onion, olives, rosemary, oil, and 1/2 teaspoon salt. Toss to mix well. (Tuna salad can be made ahead up to 6 hours; refrigerate, covered.) To serve, divide greens among 4 dinner plates; top each with tuna salad.

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GIADA DE LAURENTIIS' WHITE BEAN AND TUNA SALAD RECIPE ...

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Note: This may be served over fresh arugula, about 1/2 cup per plate.

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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.
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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.

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Reviews 5
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