White Bean And Tuna Salad Fagioli E Tonno 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.

TUNA, WHITE BEAN, AND RED ONION SALAD



Tuna, White Bean, and Red Onion Salad image

Provided by Lori De Mori

Categories     Bean     Onion     Picnic     Low Cal     High Fiber     Lunch     Healthy     Low Cholesterol     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 4

4 cups cooked white beans (see Cannellini Beans with Garlic and Sage ), drained, chilled
1 1/2 6-ounce cans tuna packed in olive oil, drained, broken into chunks
1 small red onion, very thinly sliced (about 1 1/2 cups)
1/4 cup extra-virgin olive oil

Steps:

  • Place beans in large bowl. Add tuna and onion; drizzle with oil. Toss gently to combine. Season with salt and generous amount of freshly ground black pepper.
  • What to drink:
  • Earthy Feudo Arancio 2006 Nero d'Avola ($8).

TONNO E FAGIOLI (TUNA AND WHITE BEAN SALAD)



TONNO E FAGIOLI (TUNA AND WHITE BEAN SALAD) image

Categories     Bean

Yield 4 Servings

Number Of Ingredients 8

1/2 lb. dried cannellini beans or other Italian white beans
1 clove garlic, crushed and peeled
2-3 fresh sage leaves
Fruity extra-virgin olive oil
Salt and freshly ground black pepper
2 7-oz. cans olive oil-packed ventresca or other olive
oil-packed top-quality tuna, lightly drained
1 small red onion, peeled and thinly sliced

Steps:

  • I • Soak beans in a large bowl of cold water for at least 4 hours or overnight. Drain, put into a medium pot, and add 6 cups of cold water, garlic, sage, and 1 tbsp. of the oil. Cover and bring to a simmer over medium heat. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, until beans are tender, 45-60 minutes. Drain, put beans into a large bowl, season to taste with salt and pepper, and set aside to let cool. 2. Add tuna, breaking up large chunks with a wooden spoon, to bowl with beans. Scatter onions over tuna, then drizzle with oil and season generously with salt and pepper.

INSALATA DI FAGIOLI E TONNO: TUNA AND BEAN SALAD



Insalata di Fagioli e Tonno: Tuna and Bean Salad image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 (19-ounce) cans cannellini beans, drained and rinsed
14 ounces canned tuna in oil or water, drained
1 celery stalk, chopped
Juice of 1/2 lemon
1/2 cup extra-virgin olive oil
Salt
Freshly ground black pepper

Steps:

  • Mix cannellini beans, tuna, and celery in a salad bowl. Squeeze the lemon juice into the bowl. Pour in the extra-virgin olive oil. Season with salt and pepper, to taste. Mix well.

FAGIOLI E TONNO



Fagioli e tonno image

White Bean and Tuna Salad

Provided by Frank

Categories     Antipasto

Time 5m

Number Of Ingredients 7

1 large can cannellini beans, drained and rinsed, or about 500g/1 lb boiled beans
1 can tunafish in olive oil (drained)
1/2 medium red onion (chopped)
A few sprigs of parsley (finely chopped )
1/2 lemon (juiced)
1/3 cup 75 ml best-quality, extra virgin olive oil (or to taste)
Salt and pepper

Steps:

  • Pour the beans into a colander and rinse them thoroughly. Allow the beans to drain well.
  • In a large bowl, mix the beans with the tunafish, which you will have drained and broken up into chunks with a fork. Add the rest of the ingredients and toss well. If the mixture is a little dry, add more oil. Adjust for seasoning.
  • Serve, if you like on a bed of tender lettuce or topped with a light sprinkling of additional onion and parsley for color.

TONNO E FAGIOLI (TUNA AND BEANS)



Tonno E Fagioli (Tuna and Beans) image

Make and share this Tonno E Fagioli (Tuna and Beans) recipe from Food.com.

Provided by Cluich

Categories     Tuna

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

2 (14 ounce) cans cannellini
2 (7 ounce) cans tuna
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon fresh parsley, chopped (1 tsp. if using dried)
salt and pepper, to taste
3 scallions, thinly sliced (green part only)

Steps:

  • Put the beans in a strainer and rinse with cold water. Drain well, then place in a serving dish. Add the tuna in large flakes.
  • In a separate bowl, mix the oil and lemon juice. Add salt, pepper, and parsley. Mix it all together and pour over the beans and tuna.
  • Sprinkle in the scallions, toss well, and serve.

Nutrition Facts : Calories 500.2, Fat 19, SaturatedFat 3.3, Cholesterol 37.7, Sodium 51.3, Carbohydrate 45.1, Fiber 9.9, Sugar 0.5, Protein 37.8

ANTIPASTI DI TONNO E FAGIOLI



Antipasti Di Tonno E Fagioli image

A nice quick summer lunch, or can be served as an elegant appetizer salad. If you can find tuna in olive oil, it's well worth it in this recipe, but when draining the tuna, save the olive oil for the dressing. Cook time is actually chill time.

Provided by quotPink Eyedquot J

Categories     Lunch/Snacks

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 (6 ounce) can tuna, drained
1/2 small red onion, diced
1 (14 ounce) can cannellini beans, liquid reserved (any white bean will do)
1 garlic clove, sliced
1 small celery rib, diced
1 tablespoon whole grain mustard (or brown mustard)
1/2 teaspoon dried oregano
3 tablespoons red wine vinegar
1/4 cup olive oil
salt and pepper

Steps:

  • Mix the vinegar, oil, oregano, mustard, , salt and pepper together in a bowl until combined and fairly viscous. If the dressing is too thick, thin it out with some of the reserved bean liquid.
  • Mix the tuna, beans, red onion, celery and garlic into the dressing, breaking the tuna up.
  • Refrigerate for at least an hour before serving, but serve at room temperature.

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