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
WHITE BEAN TUNA SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 485 calorie, Fat 22 grams, SaturatedFat 3.5 grams, Carbohydrate 35 grams, Fiber 10 grams, Protein 34 grams
INSALATA DI FAGIOLI E TONNO: TUNA AND BEAN SALAD
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 7
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.
WHITE BEAN AND TUNA SALAD
This protein-packed spinach salad is ready in 15 minutes
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 11
Steps:
- In a medium saucepan, combine beans, 2 tablespoons oil, and garlic; season with salt and pepper. Cook over medium-high, stirring, until beans are warm, about 4 minutes; remove pan from heat. In a large bowl, combine spinach, 1 tablespoon oil, and 1 teaspoon vinegar; season with salt and pepper and toss to coat. Divide spinach among four plates. Transfer beans to bowl and stir in 1 tablespoon vinegar, tuna, olives, onion, and parsley. Season with salt and pepper. Top spinach with bean and tuna mixture and serve with bread.
Nutrition Facts : Calories 396 g, Fat 15 g, Fiber 10 g, Protein 31 g
WHITE BEAN AND TUNA SALAD (FAGIOLI E TONNO)
Steps:
- Drain beans, transfer to a 4-qt. pot, and cover with water by 3". Bring to a boil, reduce heat to medium-low; simmer until tender, 45-50 minutes. Drain beans, reserving 1⁄4 cup cooking liquid. Whisk together oil, vinegar, and garlic in a bowl. Combine vinegar mixture, beans, and cooking liquid; season with salt and pepper; transfer to a bowl. Garnish with parsley and chunks of tuna.
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