White Bean Tuna And Spinach Salad Recipes

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WHITE BEAN & TUNA SALAD



White Bean & Tuna Salad image

If you are going to make a white bean & tuna salad (which, if you've never had it, might not sound good, but is) with canned goods, this is a good recipe. This is from a book called _Culinary Journey to the Mediterranean. You can serve this with pita bread or pita chips, and/or on a bed of arugula or watercress.

Provided by Nose5775

Categories     Tuna

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1 (19 ounce) can cannellini beans
1 (6 ounce) can solid white tuna packed in water
2 tablespoons green onions, sliced
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 clove garlic, minced

Steps:

  • Rinse and drain beans.
  • Drain and flake tuna.
  • Combine all ingredients.
  • Refrigerate.

LARGE WHITE BEAN, TUNA AND SPINACH SALAD



Large White Bean, Tuna and Spinach Salad image

You could use canned cannellini beans for this, but I love the size and texture of large white limas. I don't soak limas because the skins tend to detach and the beans fall apart when you cook them. You want them intact for this, but you also need to make sure to cook them all the way through.

Provided by Martha Rose Shulman

Categories     dinner, weekday, salads and dressings

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 16

1 cup large white lima beans
1 quart water
1 onion, cut in half
2 garlic cloves, crushed, plus 1 small garlic clove, minced or puréed
1 bay leaf
2 fresh sage leaves
Salt to taste
1 5-ounce can water-packed light tuna, drained
1 bunch spinach, stemmed, leaves washed and dried, or 1 6-ounce bag baby spinach
1 tablespoon sherry vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil
2 tablespoons finely chopped flat-leaf parsley and mint
1 tablespoon chopped chives
Sliced red onion and black olives

Steps:

  • Rinse the beans and combine with the water in a soup pot. Add the halved onion, the crushed garlic cloves, the bay leaf and the sage leaves. Bring to a gentle boil, add salt to taste, cover and boil very gently for 1 to 1 1/2 hours, or until the beans are tender (sometimes they take longer, about 2 hours; it depends in part on the age of the beans). Remove from the heat. Set a colander over a bowl and drain the beans. Discard the bay leaf, onion, garlic cloves and sage. Some of the beans will have slipped out of their skins and fallen apart, but most should be intact. The broth can be used for a soup or pasta sauce.
  • Meanwhile, prepare the spinach and the dressing. Whisk together the vinegar, lemon juice, minced or puréed garlic, mustard, salt to taste and the olive oil.
  • In a large bowl, gently toss together the beans and the tuna. Don't worry if some of the lima beans fall apart. Add the mint, half the chives and half the dressing and toss again. Season to taste with salt and pepper.
  • Toss the spinach with the remaining dressing. Line a platter or wide bowl with the spinach, top with the tuna, and sprinkle the remaining chives over the top. Garnish with red onions and black olives if desired, and serve.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 734 milligrams, Sugar 2 grams, TransFat 0 grams

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.

WHITE BEAN AND TUNA SALAD



White Bean and Tuna Salad image

This protein-packed spinach salad is ready in 15 minutes

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Number Of Ingredients 11

2 cans (15 ounces each) cannellini beans, rinsed and drained
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
Coarse salt and ground pepper
5 ounces baby spinach
1 tablespoon plus 1 teaspoon red-wine vinegar
2 cans (5 ounces each) solid white tuna, drained and broken into chunks
1/4 cup green olives, pitted and roughly chopped
1/2 small red onion, thinly sliced
2 tablespoons chopped fresh parsley
Crusty bread, for serving

Steps:

  • In a medium saucepan, combine beans, 2 tablespoons oil, and garlic; season with salt and pepper. Cook over medium-high, stirring, until beans are warm, about 4 minutes; remove pan from heat. In a large bowl, combine spinach, 1 tablespoon oil, and 1 teaspoon vinegar; season with salt and pepper and toss to coat. Divide spinach among four plates. Transfer beans to bowl and stir in 1 tablespoon vinegar, tuna, olives, onion, and parsley. Season with salt and pepper. Top spinach with bean and tuna mixture and serve with bread.

Nutrition Facts : Calories 396 g, Fat 15 g, Fiber 10 g, Protein 31 g

WHITE BEANS AND TUNA SALAD



White Beans and Tuna Salad image

This recipe will make a fresh and satisfying snack. You can toss it on iceberg lettuce or use it as a spread for sandwiches.

Provided by SunFlower

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 11

1 (5 ounce) can tuna, drained and flaked
½ red bell pepper
½ onion, chopped
3 tablespoons chopped fresh cilantro
2 tablespoons capers
¼ cup pickle relish
½ cup mayonnaise
½ cup Dijon-style mustard
1 teaspoon garlic powder
½ (15 ounce) can white beans, drained
2 tablespoons chopped fresh parsley, for garnish

Steps:

  • In a food processor, blend the tuna, red bell pepper, onion, cilantro, capers, relish, mayonnaise, mustard, and garlic powder until smooth. Transfer to a bowl, and mix in the white beans. Garnish with parsley to serve.

Nutrition Facts : Calories 170.7 calories, Carbohydrate 10.9 g, Cholesterol 9.9 mg, Fat 11.2 g, Fiber 1.8 g, Protein 6.4 g, SaturatedFat 1.7 g, Sodium 592.8 mg, Sugar 1 g

WHITE BEAN, TUNA AND SPINACH SALAD



White Bean, Tuna and Spinach Salad image

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

Provided by JustJanS

Categories     Tuna

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

125 g baby spinach leaves
1 (375 g) can cannellini beans
1 (375 g) can tuna in vegetable oil, drained
1 lebanese cucumber, sliced thinly
2 vine-ripened tomatoes, diced
2 tablespoons chopped flat leaf parsley
2 tablespoons olive oil
2 tablespoons lemon juice
cracked black pepper

Steps:

  • Divide the spinach, beans, tuna, cucumber, tomato and parsley between 4 serving plates.
  • Combine the oil, lemon juice and pepper and pour over the salads.

Nutrition Facts : Calories 407.7, Fat 15.1, SaturatedFat 2.5, Cholesterol 16.9, Sodium 368, Carbohydrate 30.6, Fiber 7.8, Sugar 3.5, Protein 38.4

TUNA AND WHITE BEAN SALAD



Tuna and White Bean Salad image

Categories     Salad     Bean     Fish     Onion     No-Cook     Lunch     Spring     Sage     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

1 6-ounce can solid white tuna packed in oil
Extra-virgin olive oil
2 tablespoons red wine vinegar
1/3 cup chopped red onion
3 tablespoons chopped fresh parsley
4 teaspoons chopped fresh sage or 1 teaspoon dried sage leaves
1 15- to 16-ounce can cannellini (white kidney beans), drained well

Steps:

  • Drain oil from tuna into medium bowl. Add enough olive oil to measure 3 tablespoons total; whisk in vinegar. Add onion, parsley and sage. Mix in beans and tuna. Season with salt and pepper.

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