GRILLED TUSCAN TUNA SALAD
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- For the tuna: Remove the tuna from the refrigerator 20 minutes before grilling. Heat a charcoal or gas grill to high for direct grilling. Mix together the fennel, salt and pepper in a small bowl.
- Brush the tuna with canola oil on both sides and sprinkle with the spice mixture. Grill until charred on both sides and cooked to medium doneness, about 5 minutes per side. Remove and let rest for 5 minutes. Cut into medium dice.
- For the salad dressing: Whisk together the lemon juice, vinegar, mustard, rosemary, anchovies and garlic in a small bowl and season with salt and pepper. Slowly pour in the olive oil while whisking, until it all emulsifies. For a sweeter and thicker texture, whisk in a teaspoon of honey at a time, until desired taste and consistency is reached.
- For the salad: Combine the beans, olives, fennel, onion and tuna in a large bowl. Add the dressing and gently toss to coat. Add the greens, basil and parsley , season with salt and pepper, and toss again.
- For serving: Mound the salad on a platter and sprinkle the remaining lemon juice over the top.
TUSCAN TUNA AND WHITE BEAN SALAD
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
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
TUSCAN TUNA AND WHITE BEAN SALAD
Steps:
- Rinse and drain beans and marinate in vinegar, oil, salt, pepper, garlic paste, pesto, parsley and grated Parmesan cheese for several hours or overnight.
- Break tuna into chunks.
- Place tuna, drained beans and other toppings on lettuce, using extra bean marinade to serve as a salad dressing.
TUSCAN TUNA AND WHITE BEAN SALAD
Make and share this Tuscan Tuna and White Bean Salad recipe from Food.com.
Provided by dicentra
Categories Tuna
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, combine tomatoes, tuna, red onions, basil, capers, vinegar, olive oil, garlic powder, salt and pepper. Mix until well blended.
- Gently fold in beans. Serve immediately on spinach or refrigerate 1-2 hours before serving.
TUSCAN TUNA AND CANNELLINI BEANS
Make and share this Tuscan Tuna and Cannellini Beans recipe from Food.com.
Provided by Kats Mom
Categories Oranges
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place tuna and orange juice in shallow bowl; toss gently and marinate in refrigerator 5 to 10 minutes.
- Heat canola oil in nonstick saute pan; add onion and saute until translucent, about 3 to 5 minutes.
- Add cannellini beans, tuna, tomatoes, white wine vinegar, basil, pepper and 1 tablespoon orange zest.
- Cover and cook over medium heat until tuna is opaque throughout, about 7 to 9 minutes.
- Sprinkle with parsley and remaining 1 tablespoon orange zest; serve immediately.
Nutrition Facts : Calories 332.1, Fat 6.7, SaturatedFat 1.3, Cholesterol 28.7, Sodium 40.2, Carbohydrate 38.4, Fiber 8.7, Sugar 5.8, Protein 30.2
TUSCAN TUNA AND WHITE BEAN SALAD
Add a few fresh ingredients to ones in your pantry, and this Tuscan Tuna and White Bean Salad from REDBOOK is a snap.
Categories italian tuna easy recipes no cook bean salad
Time 14m
Yield 4
Number Of Ingredients 14
Steps:
- In a bowl, combine beans, red onion, tuna, tomatoes, olives, parsley, 2 tablespoons of the reserved olive oil, lemon juice, lemon zest, salt, and pepper, tossing gently to combine. Stir in arugula.
- Preheat grill or heat grill pan. Brush flatbreads lightly with the remaining reserved olive oil. Grill until lightly browned, about 2 minutes per side. Cut flatbreads in halves or quarters. Serve with salad.
Nutrition Facts : Calories 380 calories
TUSCAN TUNA & CANNELLINI SALAD
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
ITALIAN WHITE BEAN SALAD
This Italian white bean salad is healthy and delicious. The capers and rosemary-lemon dressing add wonderful flavor to the cannellini beans and chopped tomato.
Provided by EatingWell Test Kitchen
Categories Low-Calorie Spring Salad Recipes
Time 15m
Number Of Ingredients 10
Steps:
- In a medium bowl whisk together lemon juice, olive oil, garlic, rosemary, black pepper and salt. Stir in beans, tomato, parsley and capers. Divide evenly among four serving plates.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 16.2 g, Fat 4.3 g, Fiber 4.7 g, Protein 5.3 g, SaturatedFat 0.5 g, Sodium 129.1 mg, Sugar 1.4 g
TUNA, RICE AND BEAN SALAD
If you can stir cooked rice, salad greens, flaky tuna and a few other goodies together, you can make this tasty, 15-minute salad.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 2-1/2 cups each
Number Of Ingredients 8
Steps:
- Combine ingredients.
Nutrition Facts : Calories 520, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 33 g
TUSCAN TUNA AND BEANS
Provided by Faith Willinger
Categories Bean Appetizer Picnic Tuna Healthy Potluck Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6 as a first course
Number Of Ingredients 8
Steps:
- Marinate the onion with vinegar for 15 minutes. Drain the onion. Put the beans in a serving bowl. Mix with the onion, extra-virgin olive oil, salt, and pepper. Drain the tuna, break it into flakes or chunks with a fork, and scatter it on top of the beans. Sprinkle with the parsley.
TUSCAN BEANS WITH TUNA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons olive oil in a deep skillet over medium heat. Add the garlic and chopped sage and cook until the garlic just starts to brown, about 4 minutes. Add the beans (including the liquid from the cans) and 1 cup water. Increase the heat to medium high and cook, stirring occasionally, until slightly reduced, about 10 minutes. Add the kale and cook, stirring occasionally, until the kale is tender and the liquid looks creamy, 8 to 10 minutes. Season with salt and pepper.
- Meanwhile, toss the tomatoes, celery, olives and roasted peppers in a medium bowl. Heat the remaining 3 tablespoons olive oil in a small skillet over medium heat, then fry the sage leaves until crisp, 3 to 4 minutes; drain on paper towels. Reserve the oil.
- Break the tuna into large chunks and divide among shallow bowls. Spoon the bean mixture around the tuna and top with the olive salad and fried sage. Drizzle with the reserved sage oil and season with salt.
Nutrition Facts : Calories 564, Fat 28 grams, SaturatedFat 4 grams, Cholesterol 36 milligrams, Sodium 1,092 milligrams, Carbohydrate 45 grams, Fiber 11 grams, Protein 33 grams
TUSCAN TUNA-AND-BEAN SANDWICHES
Categories Sandwich Bean Fish Olive No-Cook Super Bowl Quick & Easy Lunch Tuna Poker/Game Night Healthy Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- Prepare beans:
- Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, parsley, salt, and pepper.
- Make tuna:
- Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.
- Assemble sandwiches:
- Spoon one fourth of bean mixture on 1 slice of bread, then top with one fourth of tuna salad, some watercress, and a slice of bread. Make 3 more sandwiches in same manner.
TUSCAN TUNA SALAD
Cannellini beans and reduced-fat Italian dressing add a taste of Tuscany to this tuna salad. Red pepper, green onion and lettuce add color and crunch.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Toss lettuce, beans, tuna, onions and red pepper with dressing.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 12 g
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- Combine oil, onion and garlic in a heavy medium-size saucepan over medium-low heat. Cook, stirring, until mixture is fragrant and golden, about 4 to 5 minutes. Add beans and sage; cook, stirring, until hot, about 5 to 6 minutes.
- Stir in tuna and cook until just heated through, about 2 minutes. Season to taste with freshly ground white pepper. Garnish with chopped tomatoes and parsley, if desired. Serve immediately.
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- Add all pesto ingredients into food processor and blend. Add more lemon juice if you like it tangier and add salt to taste.
- Place radicchio in a bowl and toss with 2-3 Tbsp pesto. Place on a large platter as the base of the salad. Into same bowl add orange pepper, beans, and 2-3 more Tbsp of pesto. Mix and place on top of radicchio. Add tuna as the top layer and add more pesto if needed and crushed red pepper flakes if you like it spicy.
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