Best Tuscan Tuna And Bean Salad Recipes

Tuscan Tuna and White Bean Salad image

Provided by dicentra

Categories Tuna

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

2 large tomatoes, chopped
1 (7 ounce) can white tuna in water
3 tablespoons chopped red onions
1/4 cup chopped fresh basil or 1/4 cup parsley
2 tablespoons rinsed and drained capers
3 tablespoons red wine vinegar
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15 ounce) can cannellini beans, rinsed and drained
12 ounces fresh spinach, rinsed and torn

Steps:

In a medium bowl, combine tomatoes, tuna, red onions, basil, capers, vinegar, olive oil, garlic powder, salt and pepper. Mix until well blended.
Gently fold in beans. Serve immediately on spinach or refrigerate 1-2 hours before serving.

TUSCAN TUNA AND WHITE BEAN SALAD image

Yield 4 main dish servings

Number Of Ingredients 11

1 can (15 to 15.5 oz) white cannellini beans, rinsed, drained
1/2 c. thinly sliced red onion, halved
1 can tuna (6 oz) in olive oil, drain and reserve oil
1 cup diced plum tomatoes
1/2 c. pitted kalamata olives
2 tbsp. chopped italian parsley
1 tbsp. lemon juice
1/2 tsp. grated lemon zest
1/4 tsp each salt and freshly ground black pepper
2 cups torn arugula leaves
4 thick flatbreads

Steps:

1. In a bowl, combine beans, red onion, tuna, tomatoes, olives, parsley, olive oil, lemon juice, lemon zest, salt and pepper. Toss gently to combine and add arugula 2. Preheat grill or grill pan. Brush flatbreads lightly with the remaining reserved olive oil. Grill until lightly browned about 2 mins per side. Cut flatbreads in halves or quarters. Serve with salad.

Tuscan Tuna and Bean Salad image

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
1 to 2 tablespoon fresh lemon juice
salt and freshly ground black pepper
3 cups cooked or canned cannellini beans, drained
2 ribs tender celery, thinly sliced
1 small red onion, very thinly sliced
2 (7-ounce) cans Italian tuna, packed in olive oil
2 or 3 Belgian endive, trimmed and separated into spears

Steps:

1 In a medium bowl, whisk together the oil, lemon juice, and salt to taste and a generous grinding of pepper. 2 Add the beans, celery, onion, and tuna. Stir well. 3 Arrange the endive spears on a platter. Top with the salad. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves