Giada De Laurentiis White Bean And Tuna Salad Recipes
GIADA DE LAURENTIIS' WHITE BEAN AND TUNA SALAD
This is a traditional combination in Italy and makes a wonderful full-meal salad. Tuna packed in oil, though hard to find anymore, makes a difference in this salad. Try it at least once this way! You may want to chill the ingredients somewhat in the refrigerator before assembling salad.
Provided by Lorraine of AZ
Categories Tuna
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, add tuna and oil and 1/2 teaspoon each of salt and pepper. With a fork, break up the tuna.
- Add the beans and onions and gently toss.
- Drizzle with vinegar and season with more salt and pepper to taste. Transfer to plates and serve.
- Note: This may be served over fresh arugula, about 1/2 cup per plate.
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
WHITE BEAN CHICKEN CHILI - GIADA DE LAURENTIIS
Make and share this White Bean Chicken Chili - Giada De Laurentiis recipe from Food.com.
Provided by Brookelynne26
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
- Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.
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- In a large bowl, combine the capers, lemon juice, and Dijon mustard and whisk together. Continue whisking and drizzle in the olive oil in a steady stream until emulsified. Whisk in 1/4 teaspoon of the salt.
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