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.
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
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.
FRESH GREEN BEAN SALAD WITH BASIL AND TOMATOES
Steps:
- Leave the pointed tips on the green beans, but snap off the stem tips. Wash. Bring a large pot of water to a boil. Add the sugar and 1 tablespoon salt. Drop in the green beans and cook until crisp-tender, about 6 to 7 minutes. Drain the beans and plunge them into ice water to stop cooking. Drain well and refrigerate.
- When ready to serve, toss the green beans with 1/3 cup of the dressing in a large mixing bowl. Taste and add more dressing or salt as needed. Pile the beans high in the center of a large white platter. Arrange the tomato slices overlapping around the edge. Sprinkle the tomatoes with remaining salt and drizzle 3 tablespoons of the dressing on top of them. Garnish with basil sprigs. Serve immediately.
- Turn on the processor fitted with the steel blade and drop the garlic and shallot down the feed tube onto the spinning blade to mince. Add the water, salt, pepper, mustard, and sugar. With the processor running, slowly drizzle in the oil. Add the basil leaves and coarsely chop with several on/off pulses.
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.
TUNA AND BEAN PASTA SALAD
This is a favorite around our house! It's realtively low in fat, has tons of fibre and is great for next day lunches too! I prefer to eat this just with oil and lemon, but my husband adds some mayonaise for a creamy texture.
Provided by Headhunter
Categories Tuna
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Boil water with salt and set pasta to cook just until texture is beyond a la dente, but not soft.
- Drain tuna and add to large glass bowl. Break larger pieces so tuna is flakey.
- Drain and wash beans and add to tuna.
- Place non-oil packed sundried tomatoes in a bowl with hot water. Let stand for 5 minutes. After five minutes, drain excess water from tomatoes, chop and add to tuna and beans.
- Remove olive pits by cutting a slit into each olive length wise. Add to tuna, beans and tomatoes.
- Add chopped onion, garlic, celery, carrot, bell pepper.
- Add mustard, oregano, basil, (dried or fresh) salt & pepper to taste, olive oil and lemon.
- Stir and serve immediately or refrigerate for use up to 2 days later.
- Add mayonaise to large bowl mixture or individual servings - if desired.
Nutrition Facts : Calories 725.6, Fat 17.4, SaturatedFat 2.6, Cholesterol 19.3, Sodium 285.7, Carbohydrate 112.7, Fiber 10.7, Sugar 4.4, Protein 37.4
MAIN DISH SALAD WITH TUNA AND VEGETABLES
For the past couple of decades restaurant menus have named any salad that features tuna, whether fresh or canned, raw or cooked, a Niçoise salad. Few of them resemble the traditional summer salad of Nice made with tomatoes and thin-skinned green peppers, cucumbers and other local vegetables such as fava beans and baby artichokes, olives, anchovies, hard-cooked eggs and oil-packed tuna. I often make a meal of a tuna, potato and vegetable salad. If tomatoes are out of season, I shred a carrot; and if green beans don't look good I use broccoli. Make sure to include lots of minced fresh herbs.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 4 to 6 as a main dish
Number Of Ingredients 14
Steps:
- In a small bowl or pyrex measuring cup, whisk together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard. Whisk in the olive oil and yogurt if using.
- Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl, aand season with salt and pepper. Add the tuna and while the potatoes are hot toss with 1/4 cup of the dressing. Season with salt and pepper to taste.
- If using green beans, bring a pot of generously salted water to a boil, and fill a bowl with ice water. Add the green beans to the boiling water and cook 4 to 5 minutes, until just tender. Transfer to the ice water, cool and drain. Dry on paper towels. If using broccoli, steam for 5 minutes, refresh with cold water, and dry on paper towels. Add the cooked vegetables to the salad bowl, along with the red or green pepper, carrots if using, and half the herbs, and toss together with another 1/4 cup of the dressing.
- Assemble the salad: Either add the remaining ingredients to the salad bowl and toss with the remaining dressing, or toss the salad greens and remaining herbs with the remaining dressing and pile onto a platter or wide salad bowl. Top with the potato-tuna-vegetable mixture and garnish with the tomatoes, olives and eggs.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 18 grams, Carbohydrate 41 grams, Fat 23 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 873 milligrams, Sugar 3 grams, TransFat 0 grams
TOMATO, TUNA, AND BEAN SALAD
This main dish salad is perfect for lunch or a light dinner. Dill, quinoa, and Parmesan cheese are optional. I make the salad without these, then add them to change things up a bit when we eat the leftovers. Serve by itself or over lettuce.
Provided by Marcia
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk olive oil, vinegar, mustard, dill weed, garlic, sugar, and salt together in a large bowl. Add tomatoes, kidney beans, tuna, quinoa, basil, and onion; gently stir with a large spoon to coat evenly. Spoon salad into serving bowls; top each with about 1 tablespoon Parmesan cheese.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 30.4 g, Cholesterol 23.3 mg, Fat 20.4 g, Fiber 6.3 g, Protein 24.9 g, SaturatedFat 3.4 g, Sodium 409.1 mg, Sugar 1.6 g
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
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
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 SALAD WITH BASIL DRESSING
"I came up with this simple but delicious salad one night when my husband and I decided it was time to eat light," says Laura McAllister from Morganton, North Carolina. "It has become one of our favorites that we enjoy a few times each month."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, bring 4 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry; set aside., Sprinkle tuna with salt and pepper. In a small skillet, cook tuna in oil over medium heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center., Meanwhile, in a large bowl, combine the romaine, oranges, tomatoes and asparagus. In a small bowl, whisk the dressing ingredients. Divide romaine mixture between two serving plates. Slice tuna; arrange over salads. Serve with dressing.
Nutrition Facts : Calories 603 calories, Fat 42g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 315mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 6g fiber), Protein 31g protein.
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