10 Minute Tuna Bean Salad Food

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.

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.

TUNA SALAD #4 : TUNA AND WHITE BEAN SALAD

Steps:

• FOR THE ONION:.
• Slice into thin rings, and place in a bowl of cold water.
• Squeeze with your hands for 3-4 seconds, releasing milky liquid into the water.
• Drain and cover with fresh cold water.
• Let sit for 10 minutes.
• Repeat the squeezing and draining 2 - 3 more times before making the salad.
• Drain the onion pieces thoroughly and pat them dry.
• FOR THE SALAD:.
• Put the beans and onion into 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 oil to coat well, toss thoroughly.
• Add a dash of vinegar and a generous quantity of black pepper, toss thoroughly, turning over the ingredients several times.
• Taste and correct for seasoning.

TUNA AND BEAN PASTA SALAD

Steps:

• Boil water with salt and set pasta to cook just until texture is beyond a la dente, but not soft.
• Drain tuna and add to large glass bowl. Break larger pieces so tuna is flakey.
• Drain and wash beans and add to tuna.
• Place non-oil packed sundried tomatoes in a bowl with hot water. Let stand for 5 minutes. After five minutes, drain excess water from tomatoes, chop and add to tuna and beans.
• Remove olive pits by cutting a slit into each olive length wise. Add to tuna, beans and tomatoes.
• Add chopped onion, garlic, celery, carrot, bell pepper.
• Add mustard, oregano, basil, (dried or fresh) salt & pepper to taste, olive oil and lemon.
• Stir and serve immediately or refrigerate for use up to 2 days later.
• Add mayonaise to large bowl mixture or individual servings - if desired.

TUNA AND BEAN SALAD

Steps:

• Coarsely chop the watercress stems until you have 1/2 cup. Rinse and dry the remaining watercress sprigs and set aside.
• In a small saucepan, combine the chopped stems, water, and garlic. Bring to a boil over medium-high heat. Reduce the heat to low. Cover and simmer until the watercress stems are bright green, about 1 to 2 minutes. Drain and place in a large bowl. Add the tuna, beans, onion, and roasted pepper to the bowl and toss to blend.
• In a blender or food processor, combine the mayonnaise, sour cream, vinegar, capers, and salt and black pepper to taste. Puree until smooth.
• Serve the tuna mixture on the reserved watercress springs. Drizzle with the dressing.

WARM TUNA AND BEAN SALAD

Steps:

• Heat oil in a pan.
• Add garlic, onion and tuna, cover and cook for 5-7 minutes on a low to medium heat.
• Spoon mix into a large dish and add the beans, cucumber and tomatoes.
• For the dressing, put all dressing ingredients in a dressing shaker (you can use a jar with a screw top lid) and shake until everything is mixed well.
• Pour the dressing over the tuna salad.
• Arrange the tuna salad on a bed of green salad leaves of your choice to serve.

TUNA AND BEAN SALAD

Steps:

• Mix all the ingredients together and serve.