Italianbeantunasalad Recipes

ITALIAN BEAN AND TUNA SALAD

Italian Bean and Tuna Salad image

For a new take on tuna, team it with a variety of colorful veggies.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

1 can (19 or 15 oz) Progresso™ cannellini beans or 1 can (16 oz) navy beans, drained, rinsed
1 can (6 oz) white tuna in water, drained, flaked
1 cup frozen cut green beans, cooked, rinsed with cold water
1 cup chopped celery
1/2 cup chopped red bell pepper
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/2 cup reduced-calorie or fat-free Italian dressing
1/2 teaspoon dried oregano leaves
Lettuce leaves, if desired

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.

Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 10 mg, Fiber 8 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 4 g, TransFat 0 g

ITALIAN BEAN AND TUNA SALAD

Flavors of the Mediterranean are blended in this simple, easy-to-love salad. Serve it as is or on lettuce.

Yield serves 4, 1 1/2 cups per serving

Number Of Ingredients 7

Ingredients

2 15-ounce cans no-salt-added cannellini beans or reduced-sodium Great Northern beans, rinsed and drained
2 5- or 6-ounce cans very low sodium white tuna packed in water, drained
1/2 to 1 cup finely chopped red onion
1/4 cup plus 2 tablespoons snipped fresh parsley or 2 tablespoons chopped fresh basil
1/4 cup to 1/4 cup plus 2 tablespoons balsamic vinegar
2 tablespoons olive oil (extra-virgin preferred)
1/2 teaspoon pepper

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

ITALIAN TUNA SALAD

Italian Tuna Salad image

Provided by Valerie Bertinelli

Categories main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons mayonnaise
1 tablespoon capers, chopped
1 tablespoon sweet pickle relish
1 1/2 teaspoons Dijon mustard
2 slices jarred sweet and hot cherry peppers, chopped
2 slices jarred sweet and hot cherry peppers, chopped
1 to 3 kalamata or nicoise olives, pitted and chopped
1 hard-boiled egg, chopped
One 7-ounce jar Italian tuna packed in oil, drained
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
White bread, such as Wonder Bread, crusts removed and quartered, for serving
Sesame crackers, for serving

Steps:

In a bowl combine the mayo, capers, relish, mustard, peppers, olives, eggs and tuna. Mix to combine. Season with salt and pepper. Serve on the quartered white bread and the sesame crackers.

TUNA AND BEAN SALAD

Tuna and Bean Salad image

Make and share this Tuna and Bean Salad recipe from Food.com.

Provided by English_Rose

Categories Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

14 ounces cannellini beans, drained and rinsed
1 red onion, halved and finely sliced
7 ounces tuna packed in oil
2 tablespoons flat leaf parsley, chopped
lemon juice or white wine vinegar, to taste
ground black pepper

Steps:

Mix all the ingredients together and serve.

ITALIAN TUNA SALAD

Italian Tuna Salad image

Provided by Giada De Laurentiis

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons lemon juice, from 1 large lemon
1 tablespoon capers, drained and chopped
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt
One 15-ounce can cannellini beans, drained and rinsed
One 6.35-ounce jar olive oil-packed tuna, drained
2 cups baby arugula
2 small treviso, cut into 2-inch pieces
1 Belgian endive, cut into 2-inch pieces
1 small bulb fennel, shaved on a mandoline or sliced thinly with a knife
1/2 cup fresh Italian parsley leaves

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.

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