Warm Tuna And Bean Salad Recipes

Steps:

• Halve the onion and slice it as thinly as possible. Tip into a salad bowl and flake in the tuna. Gently stir in the butterbeans and cherry tomatoes.
• Whisk the olive oil, lemon juice and mustard together, then season. Drizzle the dressing over the salad and scatter the parsley over. Mix gently to combine and serve straight away.

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:

• 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:

• Mix the carrot, pepper, sugar snap peas and beans together in a large bowl. Gently toss in the salad leaves and half of the dressing, then flake the tuna over. Drizzle with more dressing when you serve.

Steps:

• Put the potatoes in a pan of boiling water, bring back to the boil and simmer for 8-10 minutes until tender.
• Meanwhile, mix the pesto and oil to make a dressing. Halve the tomatoes, drain and flake the tuna. Add the beans to the potatoes for the last 3 minutes of cooking time.
• Drain the potatoes and beans and tip into a salad bowl. Stir in the spinach so that it wilts a little in the warmth from the vegetables. Season with salt and pepper. Scatter the tomatoes and tuna on top, drizzle with the pesto and gently toss everything together.

Steps:

• Toast the pitta breads. Once cool, tear into large pieces. Mix together the beans, avocado, tomatoes, spring onions and chilli. Flake the tuna on top of the salad, pour over the salad dressing, then add the crisp pieces of pitta. Mix gently and serve straight away.

Steps:

• Heat oil in a pan.
• Add garlic, onion and tuna, cover and cook for 5-7 minutes on a low to medium heat.
• Spoon mix into a large dish and add the beans, cucumber and tomatoes.
• For the dressing, put all dressing ingredients in a dressing shaker (you can use a jar with a screw top lid) and shake until everything is mixed well.
• Pour the dressing over the tuna salad.
• Arrange the tuna salad on a bed of green salad leaves of your choice to serve.

Steps:

• In a large saucepan simmer beans in salted water with crushed garlic until tender, about 1 hour, and drain, reserving 1/4 cup cooking liquid. In a small bowl mash 1/2 cup beans with a fork and return mashed and whole beans to pan with reserved liquid. Chop 1 cup arugula and stir into beans (off heat) with garlic paste, onion, parsley, 2 tablespoons lemon juice, and salt and pepper to taste. Keep bean salad warm, covered, over very low heat while cooking arugula.
• Prepare grill while beans are cooking.
• Rinse and pat dry tuna. On a plate combine tuna steaks with remaining tablespoon lemon juice, turning to coat, and sprinkle both sides with fennel seeds, pepper, and salt to taste. Grill fish on a lightly oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side, or until barely cooked through. (Alternatively, fish may be cooked in a heated well-seasoned ridged grill pan in same manner.)
• Arrange bean salad and remaining cup arugula on 4 plates and top with fish. Squeeze lemon over the fish.