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.
TUNA, WHITE BEAN, AND RED ONION SALAD
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
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)
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
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 7
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
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)
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
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
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
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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