Herbed Tuna And White Bean Salad Recipes
HERBED TUNA SALAD
"Cooking for two is such a challenge for us, since my husband and I do not care for leftovers," says Rebecca Schweizer of Chesapeake, Virginia. "This well-seasoned salad, with its distinctive dill flavor, is my favorite lunch recipe.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first eight ingredients. Combine the mayonnaise and sour cream; stir into the tuna mixture. , Divide the salad greens between two plates. Top with tuna mixture and tomatoes and if desired, cucumbers and dill.
Nutrition Facts : Calories 170 calories, Fat 2g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 452mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
WHITE BEANS AND TUNA SALAD
This recipe will make a fresh and satisfying snack. You can toss it on iceberg lettuce or use it as a spread for sandwiches.
Provided by SunFlower
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 11
Steps:
- In a food processor, blend the tuna, red bell pepper, onion, cilantro, capers, relish, mayonnaise, mustard, and garlic powder until smooth. Transfer to a bowl, and mix in the white beans. Garnish with parsley to serve.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 10.9 g, Cholesterol 9.9 mg, Fat 11.2 g, Fiber 1.8 g, Protein 6.4 g, SaturatedFat 1.7 g, Sodium 592.8 mg, Sugar 1 g
HERBED TUNA AND WHITE BEAN SALAD
This is a quick and delicious salad that can be made special for guests-or yourself-by grilling fresh tuna steaks instead of using canned. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 319 calories, Fat 16g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 640mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges
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.
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- Cook for 2 minutes then drain the beans in a strainer. This is done to remove dirt and pesticides from the beans. Add beans back to the cooking pot with some fresh water and bring them back to a boil again. Cook the beans until tender, but don't let them get too mushy. This usually takes about 2 hours over medium heat. But this will depend on the batch of the beans. Drain in a strainer and let them cool down to room temperature.
- In a large mixing bowl, whisk together the garlic clove, mustard seeds, red wine vinegar, lemon juice and zest, and olive oil, along with a bit of salt and pepper.
- Add the beans to the bowl as well, along with the red onion, spring onions, parsley, and dill. Stir well to combine. Then ideally, let the salad sit for at least 30 minutes before serving. The longer it sits, the better it gets. Serve topped with Kalamata olives. Enjoy!
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- This is a really beautiful summer dish that takes hardly any time at all to prepare – and, of course, you can use different kinds of beans, such as black-eyed beans, flageolets, butter beans or even lentils.
- I like to griddle the tuna for a minute on each side so it has colour on the outside but still remains a little pink in the middle.
- A lot of people still want to cook tuna all the way through (which I think is madness!), but you must do it how you like best.
TUNA-AND-WHITE BEAN SALAD WITH HERB-CAPER PESTO …
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- In a food processor, combine the garlic with the parsley, basil and oregano and pulse until the herbs are coarsely chopped. Add the capers and pine nuts and pulse until they are coarsely chopped. Add the olive oil and lemon juice and pulse until the pesto comes together but is still chunky. Season with salt and pepper.
- In a large bowl, break up the tuna into bite-size chunks. Add the cannellini beans, sliced endives and caper pesto and toss gently until the salad is evenly coated. Season the tuna salad with salt and pepper and serve.
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- Add the reserved oil back to the pan over medium heat. While the pan heats up, combine the potato mixture and the eggs. Season with a generous pinch of salt and a few grinds of fresh black pepper, then add it all back to the pan. Cook it gently for about 5 to 8 minutes until the edges are starting to set (the top will not be set yet). Carefully place a large plate over the top of the pan and, holding it firm to the pan, flip it over in one quick motion. Then return the pan to the burner and slide the tortilla back into the pan to cook the other side, which should take no more than 5 minutes. When done, slide the tortilla onto a plate and cut into 6 slices.
- To make the tuna salad, combine the vegenaise, red wine vinegar, shallot, and pimentón. Then fold in the beans and tuna and mix well to incorporate. Add a bit of olive oil and taste for seasoning, adding salt and pepper as needed.
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