White Bean And Tuna Salad Wraps Food

TUNA AND WHITE BEAN LETTUCE WRAPS

Steps:

• In a small bowl, combine the first 7 ingredients; toss lightly to combine. Serve in lettuce leaves; top with avocado.

SKINNY TUNA AND WHITE BEAN WRAPS

Steps:

• In a small bowl, combine red onion, lemon juice, pepper, and salt. Whisk in olive oil; set aside.
• In a large bowl, slightly mash beans. Add tuna, tomatoes, and parsley. Pour dressing over bean mixture; stir gently.
• Divide bean mixture among tortillas. Top with carrot. Roll up tightly. Serve immediately, or cover and chill for up to 6 hours.

WHITE BEANS AND TUNA SALAD

Steps:

• In a food processor, blend the tuna, red bell pepper, onion, cilantro, capers, relish, mayonnaise, mustard, and garlic powder until smooth. Transfer to a bowl, and mix in the white beans. Garnish with parsley to serve.

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.

ONE-PAN TUNA-WHITE BEAN CASSEROLE

Steps:

• Heat oven to 350 degrees. In an ovenproof skillet, sauté a chopped onion (or shallots, scallions or leeks) in olive oil over medium-high heat until soft, about 5 minutes.
• Add red-pepper flakes, salt and garlic cloves. Throw in the rosemary sprig, if using. Add anchovy fillets, if using. Cook for another 2 minutes, until the garlic is slightly golden and very fragrant.
• Add the white beans and the wine. Let it simmer until the liquid evaporates and the beans are soft, about 5 minutes, then mash the beans with a potato masher or a fork. Make them as smooth or lumpy as you like. You just want to release some of their starch. Turn off the heat.
• Now, add the milk and the tuna. If you have the oil-packed kind, add the oil. If you have the water-packed kind, drain them, and drizzle in more olive oil.
• Mash the tuna into the beans, leaving it a little chunky. Mix in the herbs, lemon zest and add lots of black pepper. Finally, mix in 2 to 4 tablespoons of any kind of grated cheese. Taste and add more salt and pepper if needed.
• Spread the mixture evenly in the skillet, and top it with potato chips. Scatter on more grated cheese, about another 2 tablespoons, and dot the top with little nuggets of butter.
• Bake until the tuna mixture bubbles around the edges, 20 to 25 minutes. If you want the potato chips to get more brown, you could run the whole pan under the broiler. Finish with lemon juice.

VEGAN TUNA SALAD WRAP

Steps:

• Rinse and strain your white beans thoroughly. In a large bowl, mash them with a potato masher until you achieve a flaky consistency.
• Add in your diced pickle, chopped red onion, celery, nori, soy milk, capers, dried parsley, black pepper, and salt. Mix well until you reach adesired consistency.
• Serve on a tortilla with freshly sliced tomato, alfalfa sprouts and more pickles. If prepping, store the white bean tuna mixture separately from the wrap untilready to eat and assemble.

WHITE BEAN AND TUNA SALAD

Steps:

• Combine beans, tuna, tomato, onion and olives in large bowl; combine lemon juice and mustard; gradually whisk in oil; add to salad; mix in chopped basil; season to taste; line 4 plates with lettuce leaves; spoon salad over; enjoy!
• Note: this salad makes an exceptional sandwich 'wrap'; use warmed Greek pita bread.

WHITE BEAN TUNA SALAD WITH VINAIGRETTE

Steps:

• In a small bowl, whisk the vinaigrette ingredients until well blended., In a large bowl, combine the beans, tuna, red peppers, onion, olives, tomatoes, parsley and oregano. Drizzle with vinaigrette; gently toss to coat. Serve on lettuce.

WHITE BEAN TUNA SALAD

Steps:

• In a large bowl, mix the cannellini beans, red onion, vinegar, olive oil, salt and pepper until well combined.
• Gently fold in the tuna.
• Spread the tuna salad in the middle of a tortilla and fold into a wrap.

WHITE BEAN AND TUNA SALAD RECIPE

Steps:

• In a small bowl, combine red onion and enough ice water to cover. Using clean hands, gently scrunch and squeeze the onion slices, taking care not to crush or break them. Let onion slices sit in ice water for 15 minutes, then drain and discard ice water, and return red onion to now-empty bowl. Add vinegar and 1/4 teaspoon (1g) salt and toss and gently massage onions to evenly coat with vinegar and salt. Set aside for 5 minutes to allow onion slices to marinate.
• Meanwhile, combine beans and tuna in a large bowl. Once onions have marinated for 5 minutes, squeeze onion slices to release moisture into the bowl that they marinated in, then transfer onion slices to large bowl with beans and tuna; set large bowl aside.
• There should be at least 1 tablespoon (15ml) of vinegar-onion juice liquid left in the small bowl. Add garlic, bean cooking liquid (or, if using canned beans, 2 teaspoons (10ml) water plus 1 teaspoon (5ml) Dijon mustard), and 1/4 teaspoon ground black pepper, and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Stir in parsley and season to taste with salt.
• Transfer dressing to large bowl with bean-tuna mixture, using a rubber spatula to scrape all of the dressing into the large bowl. Gently toss salad to evenly coat with dressing, taking care not to crush tuna or beans in the process. Season to taste with salt and pepper. Divide salad between individual serving plates or one large serving platter, drizzle lightly with olive oil and a splash of vinegar, and serve.

WHITE BEAN AND TUNA SALAD

Steps:

• In a large bowl, add the tuna with its olive oil and 1/2 teaspoon each of salt and pepper. Using a fork, break up the tuna into bite-size pieces, then gently toss in the beans and onions. Drizzle with the red wine vinegar and season with more salt and pepper to taste. Transfer the salad to plates and serve.