Pasta Salad With Tuna Celery White Beans And Olives Food

NICOISE-STYLE TUNA SALAD WITH WHITE BEANS & OLIVES

Steps:

• Place green beans, 1/3 cup water and a large pinch of salt in a medium skillet. Cover, turn heat on high, and bring water to boil. Once beans start to steam, set timer and cook until tender-crisp, about 5 minutes. (Because the beans cook in such a small amount of water, make sure not to let the skillet run dry.) Immediately dump them onto a lipped cookie sheet lined with paper towels to cool.
• Mix tuna, white beans, olives and onion in a medium bowl. Whisk together oregano, oil, lemon juice and zest in a medium bowl, then pour over the salad and gently stir to combine.
• Adjust seasonings to taste. Arrange a portion of green beans, tuna-bean salad and eggs on each of 4 plates.

PASTA SALAD WITH TUNA AND BEANS

Steps:

• Cook whole wheat penne in salty water according to package directions (about 8 minutes for whole wheat.)
• Place pasta in a large bowl and mix in beans, tuna, red pepper, scallions, celery, parsley and tomato.
• Toast pine nuts in a dry pan over medium heat for about 5-6 minutes until brown; set aside to cool.
• Meanwhile, drizzle olive oil, lemon zest and lemon juice over the pasta salad and mix well.
• Take a bite to check for seasoning and add salt and pepper if needed.
• Sprinkle on toasted pine nuts before serving.

WHITE BEAN AND TUNA PASTA SALAD

Steps:

• Cook the pasta according to package directions. Run under cool water and drain well and transfer to a bowl.
• Add the beans, flake in the tuna, and add the celery, parsley, and/or basil.
• In a small jar or bowl, shake or whisk together the oil, vinegar, and garlic.
• Drizzle over the salad and toss to coat.
• Season with salt and pepper and serve or refrigerate until needed.

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.

PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS, AND OLIVES

Steps:

• Cook pasta in large pot of rapidly boiling water until al dente or done to your liking.
• Meanwhile, prepare the sauce. Place olive oil and the garlic in a large saute pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately.

TUNA PASTA SALAD WITH CELERY & EGG

Steps:

• Cook pasta acording to the instructions on the box, allow to cool and then refrigerate.
• Combine cold tuna, celery stalks and cold diced eggs together in a large mixing bowl and add salt and pepper to taste.
• Add macaroni pasta and mix well. Add mayonnaise and mix well.
• Add more salt and pepper to taste and squeeze as much lemon juice as you want into the pasta, to taste. Refrigerate and serve cold.

TUNA PASTA SALAD

Steps:

• Whisk together mayonnaise and lemon juice in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature.

TUNA PASTA SALAD

Steps:

• Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer beans to colander. Add pasta to same pot of water and cook until tender but still firm to bite. Pour pasta into same colander and rinse under cold water to cool. Drain well.
• Place tuna in large bowl; break into small pieces. Add green onions, tomato, black olives, pasta and green beans. Mix mayonnaise, balsamic vinegar and celery salt in small bowl. Season to taste with salt and pepper. Mix dressing into pasta salad and serve.

PASTA SALAD WITH TUNA, CELERY, WHITE BEANS AND OLIVES

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
• Add the tuna, celery, white beans and olives to the bowl with the pasta.
• Make the dressing: Whisk the mayonnaise, sour cream, lemon juice, herbs, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.

HEALTHY WHITE BEAN TUNA SALAD

Steps:

• To make the pickled onion, slice the onion very thinly, and add it to a small bowl.
• Squeeze the lemon over the onion and add a pinch of salt and 1 tablespoon of water. Set aside until the rest of the ingredients are ready.
• To a salad bowl, add the beans, together with the tuna, olives, celery, pickled onion, and freshly chopped parsley. Gently stir to combine.
• Serve the salad with lemon wedges and enjoy!