Tonno E Fagioli Tuna And White Bean Salad Food

TUSCAN TUNA & CANNELLINI SALAD

Tuscan Tuna & Cannellini Salad image

This easy tuna and bean salad from Tuscany, is a healthy and delicious light meal.

Provided by Nicole Shroff

Time 10m

Number Of Ingredients 8

Ingredients

2 cans cannellini beans (rinsed and drained)
2 cans tuna in oil
1 red onion (finely sliced)
1 tablespoon fresh parsley (chopped)
1/3 cup extra virgin olive oil
2 tablespoons lemon juice
salt (to taste)
freshly ground black pepper (to taste)

Steps:

In a large bowl, break up the tuna into large pieces and add the beans.
In a separate medium size bowl, prepare the dressing by mixing the olive oil, lemon juice, parsley, salt and pepper.
Mix well and pour over the tuna and beans.
Add the onion and mix.
Cover and refrigerate for 15 minutes or till ready to serve.

Nutrition Facts : Calories 498 kcal, Carbohydrate 37 g, Protein 37 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 775 mg, Fiber 11 g, Sugar 1 g, ServingSize 1 serving

FAGIOLI E TONNO

Fagioli e tonno image

White Bean and Tuna Salad

Provided by Frank

Categories Antipasto

Time 5m

Number Of Ingredients 7

Ingredients

1 large can cannellini beans, drained and rinsed, or about 500g/1 lb boiled beans
1 can tunafish in olive oil (drained)
1/2 medium red onion (chopped)
A few sprigs of parsley (finely chopped )
1/2 lemon (juiced)
1/3 cup 75 ml best-quality, extra virgin olive oil (or to taste)
Salt and pepper

Steps:

Pour the beans into a colander and rinse them thoroughly. Allow the beans to drain well.
In a large bowl, mix the beans with the tunafish, which you will have drained and broken up into chunks with a fork. Add the rest of the ingredients and toss well. If the mixture is a little dry, add more oil. Adjust for seasoning.
Serve, if you like on a bed of tender lettuce or topped with a light sprinkling of additional onion and parsley for color.

TONNO E FAGIOLI (TUNA AND BEANS)

Tonno E Fagioli (Tuna and Beans) image

Make and share this Tonno E Fagioli (Tuna and Beans) recipe from Food.com.

Provided by Cluich

Categories Tuna

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 (14 ounce) cans cannellini
2 (7 ounce) cans tuna
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon fresh parsley, chopped (1 tsp. if using dried)
salt and pepper, to taste
3 scallions, thinly sliced (green part only)

Steps:

Put the beans in a strainer and rinse with cold water. Drain well, then place in a serving dish. Add the tuna in large flakes.
In a separate bowl, mix the oil and lemon juice. Add salt, pepper, and parsley. Mix it all together and pour over the beans and tuna.
Sprinkle in the scallions, toss well, and serve.

Nutrition Facts : Calories 500.2, Fat 19, SaturatedFat 3.3, Cholesterol 37.7, Sodium 51.3, Carbohydrate 45.1, Fiber 9.9, Sugar 0.5, Protein 37.8

TONNO E FAGIOLI (TUNA AND WHITE BEAN SALAD)

TONNO E FAGIOLI (TUNA AND WHITE BEAN SALAD) image

Categories Bean

Yield 4 Servings

Number Of Ingredients 8

Ingredients

1/2 lb. dried cannellini beans or other Italian white beans
1 clove garlic, crushed and peeled
2-3 fresh sage leaves
Fruity extra-virgin olive oil
Salt and freshly ground black pepper
2 7-oz. cans olive oil-packed ventresca or other olive
oil-packed top-quality tuna, lightly drained
1 small red onion, peeled and thinly sliced

Steps:

I Soak beans in a large bowl of cold water for at least 4 hours or overnight. Drain, put into a medium pot, and add 6 cups of cold water, garlic, sage, and 1 tbsp. of the oil. Cover and bring to a simmer over medium heat. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, until beans are tender, 45-60 minutes. Drain, put beans into a large bowl, season to taste with salt and pepper, and set aside to let cool. 2. Add tuna, breaking up large chunks with a wooden spoon, to bowl with beans. Scatter onions over tuna, then drizzle with oil and season generously with salt and pepper.

INSALATA DI FAGIOLI E TONNO: TUNA AND BEAN SALAD

Insalata di Fagioli e Tonno: Tuna and Bean Salad image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 (19-ounce) cans cannellini beans, drained and rinsed
14 ounces canned tuna in oil or water, drained
1 celery stalk, chopped
Juice of 1/2 lemon
1/2 cup extra-virgin olive oil
Salt
Freshly ground black pepper

Steps:

Mix cannellini beans, tuna, and celery in a salad bowl. Squeeze the lemon juice into the bowl. Pour in the extra-virgin olive oil. Season with salt and pepper, to taste. Mix well.

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