Easy Tuna And Bean Kale Salad Food

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.

TWO-BEAN AND TUNA SALAD

Two-Bean and Tuna Salad image

This is the most amazing version of tuna and bean salad I've ever tasted. It incorporates crunchy green beans, a red onion made a little milder by soaking in water, tuna and a bean of your choice. I've used a lush bean called Good Mother Stallard, which really makes this salad stand out. You can substitute borlotti beans, pinto or white beans. If you're using canned beans, rinse them first. Whichever bean you choose, you'll have an amazing light and satisfying meal.

Provided by Martha Rose Shulman

Categories dinner, lunch

Time 15m

Yield 6 Servings

Number Of Ingredients 13

Ingredients

3/4 pound green beans, trimmed
1 small red onion, cut in half and sliced in half-moons (optional)
2 5-ounce cans tuna (packed in water or olive oil), drained
1 1/2 cups cooked Good Mother Stallard, borlotti, pinto or white beans (if using canned beans, rinse)
2 tablespoons chopped fresh parsley
2 tablespoons chopped chives
2 teaspoons chopped fresh marjoram or sage
2 tablespoons sherry vinegar or red wine vinegar
Salt to taste
1 garlic clove, minced or puréed
1 teaspoon Dijon mustard
2 tablespoons bean broth
6 tablespoons extra-virgin olive oil

Steps:

Bring a medium-size pot of water to a boil and add salt to taste. Blanch green beans for 4 minutes (5 minutes if beans are thick), until just tender. Transfer to a bowl of cold water and drain. (Alternatively, steam beans for 4 to 5 minutes). Cut or break beans in half if very long.
Meanwhile, place sliced onion, if using, in a bowl and cover with cold water. Soak 5 minutes. Drain, rinse and drain again on paper towels.
Drain tuna and place in a salad bowl. Break up with a fork. Add cooked dried beans, green beans, onion and herbs. Toss together.
In a small bowl or measuring cup, whisk together vinegar, salt, garlic, mustard and bean broth. Whisk in olive oil. Toss with tuna and bean mixture, and serve.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 457 milligrams, Sugar 2 grams, TransFat 0 grams

TUSCAN TUNA AND WHITE BEAN SALAD

Tuscan Tuna and White Bean Salad image

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

Ingredients

4 cups arugula (, (or spinach or other favorite lettuce))
15 ounces cannellini beans (, rinsed and drained (or Great Northern beans))
5 ounces white albacore tuna packed in water (, drained)
1/2 cup cherry tomatoes (, halved)
1/4 cup sliced olives (, (green, Kalamata, or your favorite variety))
Thinly sliced red onion
2 tablespoons extra virgin olive oil
1/2 lemon
1/4 cup crumbled feta cheese
Kosher salt and freshly ground black pepper

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 BEAN TUNA SALAD

White Bean Tuna Salad image

White Bean Tuna Salad is an easy to make lunch or dinner. The perfect flavorful wrap filling with cannellini beans, tuna, red onions, and black pepper.

Provided by Sabrina Snyder

Categories Lunch

Time 10m

Number Of Ingredients 8

Ingredients

30 ounces cannellini beans (, 2 cans, drained and rinsed well)
1/2 red onion (, chopped)
2 teaspoons red wine vinegar (, optional)
3 tablespoons olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon coarse ground black pepper
2 12-ounce cans light tuna in water (, drained well)
4 green tortillas

Steps:

In a large bowl, mix the cannellini beans, red onion, vinegar, olive oil, salt and pepper until well combined.
Gently fold in the tuna.
Spread the tuna salad in the middle of a tortilla and fold into a wrap.

Nutrition Facts : Calories 231 kcal, Carbohydrate 35 g, Protein 9 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 522 mg, Fiber 7 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving