TUNA, BROWN RICE, SUMAC AND GREEN BEAN SALAD
When the weather starts to warm up, I always want to eat lighter food, and this combination of nutty brown rice, infused with lemony sumac vinaigrette, is the kind of thing I crave. It's a classic nicoise with a Middle Eastern twist. When you want flavour fast, sumac is the secret.
Provided by Karen Martini
Categories Dinner
Time 45m
Yield SERVES 4
Number Of Ingredients 13
Steps:
- Whisk together the oil, vinegar, lemon juice and sumac to create a dressing. Reserve 1-2 tablespoons of dressing and pour the rest over the rice while it's warm. Toss, then season with salt and pepper. Stir tuna through the rice and transfer to a serving plate. In another bowl, mix beans with herbs and spring onions and reserved dressing. Scatter the bean mix over the rice, then the egg halves and pine nuts and serve.
TWO-BEAN AND TUNA SALAD
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
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
TUNA AND BEAN SALAD
The combination of tuna with olive oil, lemon juice, and beans is inspired by the cuisine of Italy. The beans are green beans and cannellini beans, also known as white kidney beans. Serve cold or at room temperature.
Provided by Edie Moon
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 2h5m
Yield 2
Number Of Ingredients 9
Steps:
- In a large bowl, mix together green beans, tuna, cannellini beans, chopped onion, olive oil, lemon juice, garlic, and cheese. Season to taste with salt and black pepper. Cover, and chill in the refrigerator for about 2 hours.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 25.3 g, Cholesterol 23.3 mg, Fat 9 g, Fiber 5.8 g, Protein 24.4 g, SaturatedFat 2 g, Sodium 114.3 mg, Sugar 4.4 g
GREEN BEAN AND TUNA SALAD WITH BASIL DRESSING
Our idea of salad for dinner in the height of summer means minimal cooking, lots of fresh greens, and enough protein to feel filling. Here, that means quickly blanched green beans, canned white beans, parsley leaves, and Little Gem lettuce get tossed in a punchy basil dressing with oil-packed tuna and capers.
Provided by Anna Stockwell
Categories Green Bean Salad Shallot Vinegar Basil Lemon Juice Lettuce Bean Parsley Capers Tuna Dairy Free Peanut Free Dinner Quick & Easy Quick and Healthy Wheat/Gluten-Free Summer
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine shallot, vinegar, and 1 tsp. salt in a blender jar. Let sit 5-10 minutes to lightly pickle.
- Meanwhile, cook green beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain, then run under very cold water until cool to the touch.
- Add basil, oil, lemon juice, and pepper to shallot mixture and blend until mostly smooth. Pour dressing into a large bowl. Add green beans, lettuce, white beans, parsley, and capers and toss with your hands to coat. Add tuna and gently toss to combine. Transfer salad to a platter.
GREEN BEAN SALAD WITH TUNA SAUCE AND OLIVES
Steps:
- Cook beans in a large pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander and immediately transfer to a large bowl of ice and cold water to stop cooking. When beans are cold, drain and pat dry with paper towels, then arrange on a platter and season with salt.
- Purée tuna with olive oil, water, lemon juice, and anchovy paste in a blender, scraping down sides as necessary, until very smooth. Season sauce with salt and pepper and spoon over beans. Scatter olives and parsley leaves on top.
GRIDDLED TUNA WITH BEAN & TOMATO SALAD
The fresh tuna in this dish has a lovely meaty texture that's even better when marinated before cooking
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 13
Steps:
- Put the tuna in a shallow dish, drizzle over the oil and lemon juice, scatter over the garlic and rosemary. Turn the tuna so it's well coated. Cover and put in the fridge for 30 minutes (you can leave it for longer if convenient).
- Tip the beans into a large bowl. Toss in the tomatoes, onion and rocket. Put the oil, lemon juice, mustard, honey and salt and pepper in a screw top jar. Seal and put aside.
- Heat a cast iron ridged grill pan or frying pan until very hot. Cook the tuna on a moderately high heat for 2 minutes each side - don't overcook or it will be dry.
- Shake the dressing. Pour over the salad. Mix. Serve the salad with the tuna on top.
Nutrition Facts : Calories 565 calories, Fat 26 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 9 grams fiber, Protein 54 grams protein, Sodium 0.67 milligram of sodium
5-MINUTE GREEN BEAN AND TUNA SALAD
Make this summery tuna salad with frozen whole green beans and corn any time of year. Top with Italian dressing and Parmesan for zesty flavor.
Provided by My Food and Family
Categories Home
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place green beans and corn in colander; rinse under hot water 30 sec. or until thawed. Drain well. Spoon into large bowl.
- Add tuna, tomatoes and dressing; toss lightly.
- Top with cheese.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g
TUNA SALAD WITH GREEN BEANS AND TOMATOES
From the Sopranos Family Cookbook. Prep time does not include time to boil the eggs and cook the green beans.
Provided by Ann Marie F
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Place tuna, with it's oil, in a large bowl.
- Break it into pieces with a fork.
- Add the tomatoes, eggs, and onion.
- Sprinkle with the oregano, lemon juice, pinch of salt and pepper to taste.
- Toss gently.
- Arrange the green beans on a platter.
- Top with the tuna salad.
- Garnish with lemon wedges and serve immediately.
Nutrition Facts : Calories 531.8, Fat 22.5, SaturatedFat 4.4, Cholesterol 276.4, Sodium 898, Carbohydrate 16.2, Fiber 5.7, Sugar 6.5, Protein 64.8
TUNA AND GREEN BEAN SALAD
Make and share this Tuna and Green Bean Salad recipe from Food.com.
Provided by Vseward Chef-V
Categories Tuna
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes.
- Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel.
- Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel.
- In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.
Nutrition Facts : Calories 246.6, Fat 11.9, SaturatedFat 1.8, Cholesterol 5.7, Sodium 998.7, Carbohydrate 23.4, Fiber 5.1, Sugar 3.1, Protein 13.1
GREEN BEAN, POTATO, AND TUNA SALAD
This was a staple in our home each summer. Very easy to make, all of your guests will ask how it's done and will come back for seconds and thirds.
Provided by fgamble1969
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 3h40m
Yield 8
Number Of Ingredients 11
Steps:
- Season tuna steaks liberally with lemon pepper.
- Heat olive oil in a large skillet over medium-high heat. Place tuna steaks in the hot skillet and sear until lightened but still a little pink in the centers, 3 to 5 minutes on each side. Be careful not to overcook. Remove from heat and allow to cool.
- Bring a large pot of lightly salted water to a boil. Add beans and cook for 4 to 5 minutes. Drain and place in a bowl of ice water to "shock" the beans and preserve the green color.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are just a little firm when pierced, 5 to 6 minutes. Drain and place in a bowl of ice water.
- Combine garlic, lemon, juice, and lemon zest in a large bowl. Add tuna, potatoes, green beans, and tomatoes. Stir in Italian dressing and coat all ingredients with the dressing. Season with salt and pepper to taste. Chill for at least 2 hours or best overnight.
Nutrition Facts : Calories 245 calories, Carbohydrate 24.6 g, Cholesterol 25.7 mg, Fat 10.4 g, Fiber 5 g, Protein 16.6 g, SaturatedFat 1.7 g, Sodium 565.8 mg, Sugar 4.6 g
TWO BEAN, POTATO & TUNA SALAD
This main course salad is rich in flavour and Vitamin C - great for lunchboxes too
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Put the potatoes in a pan of boiling water, then boil for 6-8 mins until almost tender. Add both types of beans, then cook for a further 5 mins until everything is cooked. Meanwhile, make the dressing. Whisk together the harissa and vinegar in a small bowl with a little seasoning. Whisk in the oil until the dressing is thickened. Drain potatoes well, toss with half of the dressing, then leave to cool.
- Flake the tuna, then fold into the potatoes. Add the remaining dressing. then gently toss. Divide between 4 bowls and serve each portion with a handful of rocket or watercress on top. Serve warm or cold.
Nutrition Facts : Calories 211 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.14 milligram of sodium
GREEN AND WHITE BEAN SALAD WITH TUNA
Tuna, cannellini beans, green beans, and red onion are matches made in salad heaven -- toss them in a simple dressing of white-wine vinegar and olive oil for a light and refreshing lunch or dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- In a medium pot of boiling salted water, cook green beans until bright green and crisp-tender, about 3 minutes. Drain, rinse under cool water to stop the cooking, and pat dry.
- In a large bowl, whisk together vinegar and oil and season to taste with salt and pepper. Add green beans, cannellini beans, onion, tuna, and pepperoncini and stir to combine. Serve immediately.
Nutrition Facts : Calories 229 g, Fat 9 g, Fiber 8 g, Protein 15 g
TUNA BEAN SALAD
Provided by Cooking Channel
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 1. Stir together the chickpeas, kidney beans, green beans, onions, peppadews, brine, 1 tablespoon lemon juice and the olive oil in a medium bowl. Season with salt and pepper.
- 2. Whisk together the yogurt and tahini until smooth. Season with salt and pepper.
- 3. Toss the lettuce with the remaining 1 tablespoon lemon juice and a pinch of salt. Divide the lettuce among 4 plates, top with the bean mixture and then the tuna. Drizzle with the yogurt dressing and sprinkle with the smoked paprika. Toss together just before eating.
TUNA AND GREEN BEAN SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 27m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel.
- Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel.
- In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.
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- In a large serving bowl, add green beans, tomatoes, basil and tuna; toss gently to combine. Pour dressing over the salad and gently toss to coat.
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- In a large bowl, whisk the olive oil with the lemon juice, garlic and oregano. Season the dressing with salt and pepper.
- In a large pot of boiling salted water, cook the green beans until tender, about 4 minutes. Using a slotted spoon, transfer the beans to a colander. Add the potatoes to the pot and cook until tender, about 10 minutes. Using a slotted spoon, transfer the potatoes to the colander. Add the orzo to the boiling water and cook until al dente; drain well.
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