White Bean And Tuna Salad Recipes

Steps:

• Rinse and drain beans.
• Drain and flake tuna.
• Combine all ingredients.
• Refrigerate.

Steps:

• Whisk the mustard, lemon juice and a pinch each of salt and pepper together in a small bowl until combined. Toss the tomatoes, mushrooms, olives, capers, beans, tuna and celery together in a medium bowl just to combine and lightly break up the tuna. Add the dressing and toss to coat. Adjust the seasoning with additional salt and pepper.
• Divide the greens among 4 plates and spoon the tuna mixture on top. Serve with warm pita bread and lemon wedges.
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Steps:

• Combine beans with water and bring to boil. Boil briskly for 2 minutes, remove from heat and let beans soak for 1 hour. Then cook them again in soaking water over low heat for another 1 1/2 hours, or until tender, adding more water, if necessary, to keep them covered. Drain.
• Combine oil, lemon juice, salt and pepper and pour over beans while still warm. Add green onions and parsley and mix gently. Refrigerate.
• To serve, drain tuna, break into chunks and place on top of beans.

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:

• Combine beans, tuna, tomato, onion and olives in large bowl; combine lemon juice and mustard; gradually whisk in oil; add to salad; mix in chopped basil; season to taste; line 4 plates with lettuce leaves; spoon salad over; enjoy!
• Note: this salad makes an exceptional sandwich 'wrap'; use warmed Greek pita bread.

Steps:

• Drain the beans, then with cold water in a large pot and add the onion, carrot, garlic and bay leaf and cook until the beans are soft, about 1 to 1 1/2 hours. Drain the beans and pick out the onion, carrot, garlic and bay leaf. Place the beans in a bowl and toss with a couple tablespoons each of olive oil and balsamic vinegar. Fold in the red onion and thyme, and season with salt and pepper, to taste.
• Preheat grill to high. Brush tuna and radicchio with oil and season with salt and pepper. Grill the tuna for 2 to 3 minutes per side, or until slightly charred and cooked to medium-rare doneness. Grill the radicchio, cut-side down, until slightly charred and wilted. Remove the tuna and radicchio from the grill. Dice tuna into bite-size pieces, and drizzle with balsamic vinegar. Slice radicchio into 1/4-inch thick slices. Fold tuna and radicchio into the white beans. Transfer the beans to a platter and sprinkle with chopped parsley. Serve warm or at room temperature.

Steps:

• Place radicchio in a large bowl; drizzle with 3 tablespoons Parsley Vinaigrette and toss to coat. Season radicchio to taste with salt and pepper. Transfer to a serving platter, spreading out in an even layer. Combine 3 tablespoons Parsley Vinaigrette, cannellini beans, and celery in the large bowl; toss to coat. Season to taste with salt and pepper. Arrange bean mixture on top of radicchio. Top salad with tuna and garnish with parsley. Drizzle some vinaigrette over.

Steps:

• Drain oil from tuna into medium bowl. Add enough olive oil to measure 3 tablespoons total; whisk in vinegar. Add onion, parsley and sage. Mix in beans and tuna. Season with salt and pepper.

Steps:

• Drain beans well and place half the beans into a bowl.
• Mash remaining beans with a fork.
• Combine mashed and whole beans with tuna, onion, rosemary, and arugula.
• Dress the salad with lemon juice, olive oil, salt, and pepper.
• Serve with crackers.

Steps:

• In a small bowl, whisk the vinaigrette ingredients until well blended., In a large bowl, combine the beans, tuna, red peppers, onion, olives, tomatoes, parsley and oregano. Drizzle with vinaigrette; gently toss to coat. Serve on lettuce.

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.

Steps:

• 1. Place the onion in a bowl and add 2 teaspoons of the vinegar and cold water to cover. Let sit for 5 minutes. Drain and rinse with cold water, then dry on paper towels. This rids the onion of it's sharpness. If you LIKE the sharpness- omit this step!
• 2. In a medium bowl or salad bowl, combine the tuna, beans, onions, sage, and parsley.
• 3. 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. Toss with the tuna and beans and serve, garnishing each plate with cucumber or tomato slices.
• This keeps well in the refrigerator for several days. I've served leftovers on slabs of French bread, hollowed out in the middle (so the beans don't roll), brushed with olive oil and toasted in the oven (toast the bread, then add the beans.) My guests couldn't get enough.

Steps:

• Place first seven ingredients in a large bowl. Whisk together oil, lemon zest, lemon juice, garlic and salt; drizzle over salad. Add tuna and toss gently to combine.

Steps:

• In a small bowl, combine the vinegar, garlic, mustard, sugar, salt and pepper; gradually whisk in oil. , In a large bowl, combine the beans, tuna, olives and onion; add dressing and toss gently. Cover and refrigerate until serving.