Tuna And Bean Salad With Spiralized Cucumber Food

WHITE BEAN TUNA SALAD

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.

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.

WHITE BEAN, TUNA AND SPINACH SALAD

Steps:

• Divide the spinach, beans, tuna, cucumber, tomato and parsley between 4 serving plates.
• Combine the oil, lemon juice and pepper and pour over the salads.

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.

TUNA AND BEAN SALAD WITH SPIRALIZED CUCUMBER

Steps:

• SPIRALIZING THE ONION: Use the shredder blade. Insert the onion into the spiralizer blade at the root end. Take up handfuls of the spiralized onion and cut into 2- to 3-inch lengths with scissors.
• SPIRALIZING THE CUCUMBER: Use the slicer blade. Take up handfuls of the spiralized cucumber and cut into 2- to 3-inch lengths with scissors.
• Place the spiralized onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let stand 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.
• Mash together the anchovy and garlic in a mortar and pestle. Add the remaining vinegar, the lemon juice, salt to taste, freshly ground pepper, and Dijon mustard, and mix together. Whisk in the olive oil or work in with the pestle.
• Set aside 1 tablespoon of the dressing. Toss the rest with the tuna and beans. Toss the spiralized cucumbers with the remaining dressing. Arrange the tuna-and-beans salad in a bowl or on a platter, and top with the cucumbers.
• ADVANCE PREPARATION: The tuna-and-beans salad, without the cucumbers, will keep for a couple of days in the refrigerator.