ITALIAN TUNA SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk together the lemon juice, capers and Dijon mustard in a large bowl. While continuing to whisk, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt. Add the beans to the dressing and mash gently with a spoon. Add the tuna, flaking it with a fork into bite-size pieces. Toss lightly to coat. Top the tuna mixture with the arugula, treviso, endive, shaved fennel, parsley leaves and 1/2 teaspoon salt. Using your hands, toss the salad together, bringing the dressing up from the bottom of the bowl until everything is coated evenly.
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.
TUNA AND BEAN SALAD
This is a mainstay in my house, something you can always throw together for an easy light meal. The authentic version would call for tuna packed in olive oil, but I actually prefer water-packed tuna. The salad packs a lot of protein, not just from the beans, but also from the tuna, which is also an excellent source of Omega-3 fatty acids.
Provided by Martha Rose Shulman
Time 15m
Yield Serves 2 as a main dish, 4 as a starter
Number Of Ingredients 12
Steps:
- Place the onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let sit for 5 minutes. Drain and rinse with cold water, then dry on paper towels.
- In a medium bowl or salad bowl, combine the tuna, beans, onions, sage, and parsley.
- In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard. Whisk in the olive oil and the yogurt. Toss with the tuna and beans and serve, garnishing each plate with cucumber slices.
Nutrition Facts : @context http, Calories 541, UnsaturatedFat 18 grams, Carbohydrate 53 grams, Fat 22 grams, Fiber 12 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 946 milligrams, Sugar 4 grams, TransFat 0 grams
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.
BEAN AND TUNA SALAD
Provided by Florence Fabricant
Categories dinner, easy, quick, weekday, salads and dressings, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place onion rings in a bowl, cover with cold water and squeeze them with your hands seven or eight times to release a slightly milky liquid into the water (in the process the onion becomes milder). Drain onion rings, replace in the bowl and re-cover with water. Repeat this procedure two or three times. Before using the onions, gather them tightly in your hand to squeeze out all excess moisture.
- Put the beans and onion in a serving bowl, sprinkle liberally with salt and toss.
- Drain the tuna, and add it to the bowl, breaking it into large flakes with a fork.
- Pour on enough olive oil to coat the mixture well, add a dash of vinegar and a generous amount of pepper. Toss thoroughly and check for seasoning; then serve.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 14 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 341 milligrams, Sugar 1 gram
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.
SEARED TUNA WITH ITALIAN WHITE BEAN SALAD
Perfectly A.1.-seasoned and seared tuna tops a classic Italian white bean salad, all in under 20 min.
Provided by My Food and Family
Categories Beans
Time 15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine first 8 ingredients; refrigerate until ready to serve.
- Brush fish with A.1.
- Heat oil in large skillet on high heat. Add fish; cook 3 min. or until edges are white but centers are still pink, turning after 2 min. Serve with bean salad.
Nutrition Facts : Calories 360, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 35 g
TUNA AND BEAN SALAD
Make and share this Tuna and Bean Salad recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix all the ingredients together and serve.
ITALIAN BEAN & TUNA SALAD
Very simple yet tasty salad. Perfect to keep in fridge for snacking or as addition to a "soup and salad" dinner. ETA: you must also drain the tuna well before proceeding with recipe. This should take care of the oiliness that the poster noted.
Provided by celebration
Categories Tuna
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse and drain beans.
- Drain tuna.
- Mix with rest of ingredients.
- Toss lightly and add salt and freshly ground pepper to taste.
- Serve at room temperature.
Nutrition Facts : Calories 434.1, Fat 17.2, SaturatedFat 2.7, Cholesterol 10.2, Sodium 211.2, Carbohydrate 39.2, Fiber 9.7, Sugar 0.9, Protein 31.4
ITALIAN-STYLE TUNA SALAD
Italian bread, tomato cubes, capers, tuna, olive oil, olives, onion, and cucumber make this an extravagant and exotic salad!
Provided by BR Cook
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix olive oil, red wine vinegar, salt, and pepper together for the dressing.
- Mix bread, tomatoes, cucumber, onion, tuna, olives, and capers together gently. Pour dressing on top and serve.
Nutrition Facts : Calories 217.9 calories, Carbohydrate 14.7 g, Cholesterol 9.4 mg, Fat 13.7 g, Fiber 3 g, Protein 10.7 g, SaturatedFat 2 g, Sodium 402.1 mg, Sugar 4.6 g
ITALIAN BEAN AND TUNA SALAD
Here is another version of a summertime salad that I like to make. It is refreshing and easy to put together, and is nice served with a crusty Italian bread.
Provided by JackieOhNo
Categories Tuna
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Season beans in large mixing bowl with salt and pepper.
- Add scallions, celery, herbs, and oil.
- Dice 2 tomatoes and add to beans. Toss gently to combine. Add lemon juice to your liking. Taste and adjust seasonings.
- Transfer bean salad to serving bowl or platter. Tuck lettuce leaves around edge.
- Drain tuna, leaving just enough oil to moisten it, and place in large chunks on center of salad.
- Cut remaining 2 tomatoes into wedges. Arrange tomatoes, lemon wedges, and olives around tuna.
- Pass cruets of olive oil and red wine vinegar.
Nutrition Facts : Calories 649.1, Fat 21.3, SaturatedFat 3.4, Cholesterol 42.9, Sodium 1988.5, Carbohydrate 57.1, Fiber 20.9, Sugar 8.7, Protein 56.6
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