Italian Bean Tuna Salad Recipes

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.

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.

Steps:

• In medium bowl, mix all ingredients except lettuce. Refrigerate 10 minutes to blend flavors.
• Just before serving, place lettuce in serving bowl; spoon salad on lettuce.

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.

Steps:

• Bring a medium-size pot of water to a boil and add salt to taste. Blanch green beans for 4 minutes (5 minutes if beans are thick), until just tender. Transfer to a bowl of cold water and drain. (Alternatively, steam beans for 4 to 5 minutes). Cut or break beans in half if very long.
• Meanwhile, place sliced onion, if using, in a bowl and cover with cold water. Soak 5 minutes. Drain, rinse and drain again on paper towels.
• Drain tuna and place in a salad bowl. Break up with a fork. Add cooked dried beans, green beans, onion and herbs. Toss together.
• In a small bowl or measuring cup, whisk together vinegar, salt, garlic, mustard and bean broth. Whisk in olive oil. Toss with tuna and bean mixture, and serve.

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.

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.

Steps:

• In a medium bowl, stir together the beans, tuna, onion, parsley, and vinegar.
• Drizzle with the oil. Sprinkle with the pepper.
• (Per Serving)
• Calories: 319
• Total Fat: 7.5g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 2.0g
• Monounsaturated: 3.0g
• Cholesterol: 33mg
• Sodium: 113mg
• Carbohydrates: 34g
• Fiber: 9g
• Sugars: 6g
• Protein: 29g
• Dietary Exchanges
• 2 1/2 Starch
• 3 Lean Meat