Tuna And Bean Salad With Spiralized Cucumber Recipes

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WHITE BEAN TUNA SALAD



White Bean Tuna Salad image

Provided by Giada De Laurentiis

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 (6-ounce) cans dark meat tuna, packed in olive oil
2 (15-ounce) cans cannelini white beans, drained and rinsed
1/3 cup small capers, nonpareil in brine, drained and rinsed
6 tablespoons red wine vinegar
Sea salt and fresh ground black pepper
1 medium red onion, thinly sliced
1 1/2 cups cherry tomatoes
2 cups fresh arugula
6 fresh basil leaves

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.

TOMATO, TUNA, AND BEAN SALAD



Tomato, Tuna, and Bean Salad image

This main dish salad is perfect for lunch or a light dinner. Dill, quinoa, and Parmesan cheese are optional. I make the salad without these, then add them to change things up a bit when we eat the leftovers. Serve by itself or over lettuce.

Provided by Marcia

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 14

5 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon dried dill weed
¼ teaspoon crushed garlic
¼ teaspoon white sugar
1 pinch salt
2 cups halved cherry tomatoes
1 (15 ounce) can white kidney beans (cannellini), rinsed and drained
2 (5 ounce) cans white tuna, drained
1 cup cooked quinoa
⅓ cup chopped fresh basil
2 tablespoons chopped onion
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Whisk olive oil, vinegar, mustard, dill weed, garlic, sugar, and salt together in a large bowl. Add tomatoes, kidney beans, tuna, quinoa, basil, and onion; gently stir with a large spoon to coat evenly. Spoon salad into serving bowls; top each with about 1 tablespoon Parmesan cheese.

Nutrition Facts : Calories 406.5 calories, Carbohydrate 30.4 g, Cholesterol 23.3 mg, Fat 20.4 g, Fiber 6.3 g, Protein 24.9 g, SaturatedFat 3.4 g, Sodium 409.1 mg, Sugar 1.6 g

TUNA & BUTTERBEAN SALAD



Tuna & butterbean salad image

A cheap and healthy way to get more fibre and vitamin C into your diet

Provided by Good Food team

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 8

1 small red onion
200g can tuna in spring water, drained
400g can butter beans , drained and rinsed
250g pack cherry tomato , halved
3 tbsp olive oil
juice of ½ lemon
1 tsp Dijon mustard
20g pack flat-leaf parsley , roughly chopped

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.

Nutrition Facts : Calories 396 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 0.41 milligram of sodium

TUNA AND BEAN SALAD



Tuna and Bean Salad image

This is a mainstay in my house, something you can always throw together for an easy light meal. The authentic version would call for tuna packed in olive oil, but I actually prefer water-packed tuna. The salad packs a lot of protein, not just from the beans, but also from the tuna, which is also an excellent source of Omega-3 fatty acids.

Provided by Martha Rose Shulman

Time 15m

Yield Serves 2 as a main dish, 4 as a starter

Number Of Ingredients 12

1 small or 1/2 medium red onion, peeled and very thinly sliced
1 tablespoon plus 1 teaspoon red wine vinegar or sherry vinegar
1 (6 1/2-ounce) can water-packed tuna, drained
1 (15-ounce) can cannellini beans or borlotti beans, drained through a strainer and rinsed
3 fresh sage leaves, slivered
2 tablespoons finely chopped flat-leaf parsley
Salt and freshly ground pepper
1 small or medium garlic clove, finely minced
1/2 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
1 tablespoon plain low-fat or nonfat yogurt (or omit and use 4 tablespoons olive oil)
1/2 Japanese cucumber, cut in half lengthwise and sliced, for garnish

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.

Nutrition Facts : @context http, Calories 541, UnsaturatedFat 18 grams, Carbohydrate 53 grams, Fat 22 grams, Fiber 12 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 946 milligrams, Sugar 4 grams, TransFat 0 grams

CUCUMBER AND CELERY SALAD WITH TUNA



Cucumber and Celery Salad with Tuna image

Pack this crisp Cucumber and Celery Salad with Tuna full of summery flavor in to a pita pocket for a quick and easy lunch that will cool you down when it's far too hot to turn on your stove.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 10m

Number Of Ingredients 8

2 teaspoons poppy seeds
3 tablespoons rice vinegar
1 tablespoon sugar
2 tablespoons extra-virgin olive oil
2 cucumbers, halved lengthwise and cut into 1/4-inch half-moons (6 cups)
3 celery stalks, cut into 1/4-inch pieces, inner leaves reserved
2 cans (5 ounces each) solid white tuna in water, drained and flaked
Coarse salt and ground pepper

Steps:

  • In a medium bowl, stir together poppy seeds, vinegar, sugar, and oil. Add cucumbers, celery, and tuna; season with salt and pepper. Toss well to coat. Sprinkle with celery leaves and serve immediately.

Nutrition Facts : Calories 201 g, Fat 10 g, Fiber 1 g, Protein 18 g

TUNA AND BEAN SALAD WITH SPIRALIZED CUCUMBER



Tuna and Bean Salad With Spiralized Cucumber image

This is based on a classic Italian salad that can be thrown together with pantry items. All you need from the market is the cucumber, which makes a beautiful garnish for the high-protein tuna-and-bean mix.

Provided by Martha Rose Shulman

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13

1 red onion, small, peeled
1/2 cucumber, European (or one regular cucumber, peeled if desired)
2 tablespoons red wine vinegar, plus 1 teaspoon (or sherry vinegar)
2 (5 ounce) cans tuna, drained (water-packed or olive oil-packed)
1 (15 ounce) can beans, drained and rinsed (cannellini, borlotti or chickpeas)
3 fresh sage leaves, slivered
2 tablespoons flat leaf parsley, finely chopped
1 anchovy fillet, rinsed
1 medium garlic clove
1 tablespoon fresh lemon juice
salt & freshly ground black pepper
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil

Steps:

  • SPIRALIZING THE ONION: Use the shredder blade. Insert the onion into the spiralizer blade at the root end. Take up handfuls of the spiralized onion and cut into 2- to 3-inch lengths with scissors.
  • SPIRALIZING THE CUCUMBER: Use the slicer blade. Take up handfuls of the spiralized cucumber and cut into 2- to 3-inch lengths with scissors.
  • Place the spiralized onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let stand 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.
  • Mash together the anchovy and garlic in a mortar and pestle. Add the remaining vinegar, the lemon juice, salt to taste, freshly ground pepper, and Dijon mustard, and mix together. Whisk in the olive oil or work in with the pestle.
  • Set aside 1 tablespoon of the dressing. Toss the rest with the tuna and beans. Toss the spiralized cucumbers with the remaining dressing. Arrange the tuna-and-beans salad in a bowl or on a platter, and top with the cucumbers.
  • ADVANCE PREPARATION: The tuna-and-beans salad, without the cucumbers, will keep for a couple of days in the refrigerator.

Nutrition Facts : Calories 284.6, Fat 21.7, SaturatedFat 3.4, Cholesterol 27.8, Sodium 82.5, Carbohydrate 4.6, Fiber 0.8, Sugar 1.9, Protein 17.5

BEANS AND TUNA SALAD (ITALY)



Beans and Tuna Salad (Italy) image

Provided by Giorgia Fontana

Time 10m

Number Of Ingredients 7

1 tbsp lemon juice
2 tbsp extra virgin olive oil
Salt and pepper, to taste
1 can (15oz) cannellini beans
1/2 red onion, preferably Tropea variety
7 ounces canned tuna in oil, drained
1 tsp minced parsley

Steps:

  • In a large bowl, whisk together lemon juice, olive oil, salt, and pepper to create a vinaigrette.
  • Drain the beans and rinse well under running cold water.
  • Slice the red onion as thinly as possible.
  • Flake the canned tuna with the help of a fork.
  • Add all the ingredients to the bowl, leaving parsley for last.
  • Gently toss everything together to make sure every bit is evenly coated.

Nutrition Facts : Calories 583 kcal, Carbohydrate 50 g, Protein 45 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 364 mg, Fiber 11 g, Sugar 2 g, UnsaturatedFat 18 g, ServingSize 1 serving

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

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.

TUNA AND WHITE BEAN SALAD



Tuna and White Bean Salad image

Categories     Salad     Bean     Fish     Tomato     No-Cook     Picnic     Quick & Easy     Tuna     Cucumber     Legume     Summer     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 10

1 garlic clove
3 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
1 (15- to 19-oz) can cannellini or other white beans, drained and rinsed
1 (1-lb) seedless cucumber (usually plastic-wrapped), quartered lengthwise and cut crosswise into 1/3-inch-thick slices
1 lb tomatoes (3 medium), cut into 1-inch pieces
1 1/2 cups loosely packed fresh flat-leaf parsley leaves
2 (6-oz) cans tuna packed in oil (preferably olive oil), drained

Steps:

  • Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Whisk together garlic paste, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well. Let stand at room temperature 10 minutes.
  • Gently toss beans, cucumber, tomatoes, and parsley with half of dressing. Transfer to a platter or bowl and arrange tuna on top, breaking up any large pieces with a fork. Drizzle remaining dressing over tuna.

STORECUPBOARD TUNA BEAN SALAD



Storecupboard tuna bean salad image

Use up some of those storecupboard leftovers in this delicious salad

Provided by Good Food team

Categories     Lunch, Side dish

Time 30m

Number Of Ingredients 10

500g pack salad potato , such as Charlotte
4 tbsp olive oil , plus extra for drizzling
1 tbsp lemon juice
½ tsp chilli powder
1 plump garlic clove , finely chopped
410g can cannellini bean , drained and rinsed
1 small red onion or half a medium one, finely chopped
a good handful of parsley , chopped
200g can tuna , drained
110g bag mixed salad leaf and herbs

Steps:

  • Boil the potatoes for about 15 minutes, until tender. Meanwhile, make the dressing.Whisk the oil, lemon juice, chilli powder and garlic in a bowl big enough to take all the salad. Tip in the cannellini beans, onion and parsley.
  • Drain the potatoes and when cool enough to handle cut them in half lengthways. Now gently stir the potatoes into the salad and flake in the tuna. Pile on to a bed of salad leaves, drizzled with a little extra olive oil.

Nutrition Facts : Calories 308 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 0.56 milligram of sodium

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