Tuna Brown Rice Sumac And Green Bean Salad Recipes

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TUNA AND GREEN BEANS WITH RICE



Tuna and Green Beans With Rice image

Make and share this Tuna and Green Beans With Rice recipe from Food.com.

Provided by loof751

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons oil
1/4 small onion
1 (14 ounce) can chicken broth
1 (9 ounce) package frozen Italian cut green beans
1 1/3 cups instant rice
1 teaspoon basil
1/4 teaspoon pepper
1 (13 ounce) can tuna
1 cup cherry tomatoes

Steps:

  • Chop the onion. Drain the tuna. Cut the cherry tomatoes in half.
  • Heat oil in a large skillet. Add onion and cook until tender.
  • Add broth, beans, rice, basil and pepper. Stir to mix well. Bring to a boil, reduce heat, cover, and simmer 3 minutes, until almost all liquid is absorbed and beans are tender-crisp.
  • Add tuna and tomatoes to skillet. Stir gently to mix. Cover and cook 1 more minute until heated through.

Nutrition Facts : Calories 363.8, Fat 12.4, SaturatedFat 2.3, Cholesterol 35, Sodium 369.7, Carbohydrate 33.2, Fiber 2.8, Sugar 2.9, Protein 27.6

TUNA AND GREEN BEAN SALAD



Tuna and Green Bean Salad image

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

Provided by Vseward Chef-V

Categories     Tuna

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 lbs slender green beans, trimmed, halved crosswise
3 teaspoons salt, plus more to taste
2 large red potatoes, diced
1/3 cup fresh lemon juice
2 garlic cloves, finely chopped
1/3 cup extra virgin olive oil
1 teaspoon dried oregano
3/4 teaspoon fresh ground black pepper
8 ounces cherry tomatoes, halved
1/2 cup chopped fresh basil leaf
1/4 cup chopped fresh Italian parsley
9 ounces canned tuna packed in oil, drained

Steps:

  • Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes.
  • Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel.
  • Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel.
  • In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.

Nutrition Facts : Calories 246.6, Fat 11.9, SaturatedFat 1.8, Cholesterol 5.7, Sodium 998.7, Carbohydrate 23.4, Fiber 5.1, Sugar 3.1, Protein 13.1

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