Best Antipasti Di Tonno E Fagioli Recipes

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TUSCAN TUNA & CANNELLINI SALAD



Tuscan Tuna & Cannellini Salad image

This easy tuna and bean salad from Tuscany, is a healthy and delicious light meal.

Provided by Nicole Shroff

Categories     Mains     Side     starter

Time 10m

Number Of Ingredients 8

2 cans cannellini beans (rinsed and drained)
2 cans tuna in oil
1 red onion (finely sliced)
1 tablespoon fresh parsley (chopped)
1/3 cup extra virgin olive oil
2 tablespoons lemon juice
salt (to taste)
freshly ground black pepper (to taste)

Steps:

  • In a large bowl, break up the tuna into large pieces and add the beans.
  • In a separate medium size bowl, prepare the dressing by mixing the olive oil, lemon juice, parsley, salt and pepper.
  • Mix well and pour over the tuna and beans.
  • Add the onion and mix.
  • Cover and refrigerate for 15 minutes or till ready to serve.

Nutrition Facts : Calories 498 kcal, Carbohydrate 37 g, Protein 37 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 775 mg, Fiber 11 g, Sugar 1 g, ServingSize 1 serving

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.

INSALATA DI TONNO E FAGIOLI - TUNA & BEAN SALAD



Insalata di Tonno e Fagioli - Tuna & Bean Salad image

Provided by Paula Barbarito-Levitt

Time 15m

Yield 4 as a luncheon dish, 8 as a salad or appetizer

Number Of Ingredients 12

2 - 5 ounce cans of imported Italian tuna packed in olive oil
2 - 14 ounce cans of white broad beans, sometimes referred to as Lupini beans
½ cup diced red pepper
⅓ cup diced red onion
1 cup diced celery, taken from the center of the stalk including the leaves
1 Tbs. capers, rinsed of salt or drained if brine
⅓ cup extra virgin olive oil
Juice of half a large lemon
¼ cup Italian parsley leaves, chipped
Salt
Freshly ground black pepper
3 cups of peppery wild arugula

Steps:

  • Open the canned beans, place in a colander, and rinse well with running cold water; allow to completely drain.
  • Open the tuna and drain it of excess olive oil.
  • Add the pepper, onion, celery and half of the chopped parsley to the drained beans and gently combine; season with salt and freshly ground black pepper.
  • Arrange the arugula onto a serving platter. Spoon the bean mixture over the arugula. Using a fork, remove the tuna from the cans and place on top of the vegetable, try not to break up the tuna into small pieces. Scatter the remaining parsley and capers over the dish. Drizzle with the extra virgin olive oil followed by the fresh lemon juice.

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

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Antipasti di tonno e fagioli is a popular Italian dish that translates to tuna and bean appetizer in English. It is a simple yet delicious recipe that is easy to make and perfect for any occasion.

Ingredients

Tuna:
Canned tuna is preferred for this recipe. You can use either tuna in water or oil. Drain the water or oil from the tuna before using it.
Beans:
This recipe calls for cannellini beans, which are white beans that are creamy and tender. You can use canned beans or cook the beans from scratch.
Vegetables:
The recipe requires diced celery, red onion, garlic, and cherry tomatoes.
Herbs and Spices:
The dish is seasoned with salt, black pepper, and fresh parsley.
Other Ingredients:
To prepare the dish, you will also need olive oil and lemon juice.

Preparation

To prepare antipasti di tonno e fagioli, start by rinsing the canned beans under cold water and drain them. If you are using dried beans, cook them according to the instructions on the package. In a large mixing bowl, combine the tuna, beans, diced celery, red onion, garlic, and cherry tomatoes. Drizzle the olive oil and lemon juice over the mixture and toss until the ingredients are evenly coated. Season the mixture with salt and black pepper, to taste. Add the chopped fresh parsley and mix for an extra flavor boost. Refrigerate the mixture for at least 30 minutes before serving to allow the flavors to meld together.

Serving

Antipasti di tonno e fagioli can be served in many ways. Here are a few suggestions:
  • Serve it as a side dish to grilled meat or fish.
  • Use it as a topping for crostini or bruschetta.
  • Serve it as a dip with pita chips, crackers, or vegetables.
  • Enjoy it as a light lunch or dinner on a bed of lettuce.

Conclusion

Antipasti di tonno e fagioli is a delicious and healthy appetizer that is easy to prepare and full of flavor. The combination of tuna, beans, and vegetables creates a satisfying and filling dish that can be enjoyed any time of the day. Try making this recipe for your next gathering or potluck and watch as it disappears in no time!
Antipasti di tonno e fagioli is an Italian appetizer that is made with canned tuna and canned beans. It is a flavorful and healthy snack that is easy to prepare, making it a perfect choice for busy evenings. This article provides valuable tips for making the perfect antipasti di tonno e fagioli recipe.

Tip 1: Use high-quality ingredients

The secret to making the perfect antipasti di tonno e fagioli recipe is using high-quality ingredients. Always choose brands with a good reputation when buying canned tuna and beans. High-quality ingredients are essential in bringing out the flavors of the dish.
Tip 1.1: Select canned tuna carefully
When selecting canned tuna, always read the label to ensure it is in olive oil. Tuna in olive oil has a more delicate flavor compared to tuna in brine or water. It also has a higher nutritional value and a better texture.
Tip 1.2: Choose the right type of beans
The type of beans you use in antipasti di tonno e fagioli is crucial. Cannellini, borlotti, and navy beans are the most commonly used types of canned beans. However, the choice of beans will depend on your preference. Ensure that the beans are firm and not mushy.

Tip 2: Add fresh herbs

Adding fresh herbs to the antipasti di tonno e fagioli recipe enhances its flavor and aroma. Popular herbs that can be used to elevate the dish’s taste include parsley, basil, and oregano. Use fresh herbs for the best taste, but dried ones will also work.
Tip 2.1: Use fresh herbs to add color and taste
Using fresh herbs not only adds taste but also adds color to the dish. Chop the herbs finely to ensure that they are evenly distributed throughout the dish.

Tip 3: Use a light dressing

Antipasti di tonno e fagioli is a light and healthy snack, and the dressing used should complement this. Therefore, it is best to use a light dressing that is not too overpowering. Using too much dressing will make the dish too heavy and overpower its natural flavors.
Tip 3.1: Make a simple dressing with olive oil and lemon juice
A simple and light dressing for antipasti di tonno e fagioli can be made using olive oil and lemon juice. The dressing is quick and easy to make, and it will not mask the flavors of the dish.

Tip 4: Add vegetables for crunch and flavor

Vegetables can be added to antipasti di tonno e fagioli to give the dish an extra crunch and flavor. Vegetables such as cherry tomatoes, bell peppers, and cucumbers, are commonly used in antipasti recipes.
Tip 4.1: Add vegetables that complement the dish
When adding vegetables to antipasti di tonno e fagioli, it is important to choose those that complement the dish’s flavors. For example, chopped red bell peppers add sweetness and color to the dish.

Tip 5: Let the dish rest before serving

Allowing antipasti di tonno e fagioli to rest for a few hours before serving will allow the flavors to meld together, enhancing the taste of the dish.
Tip 5.1: Chill the dish before serving
Chilling antipasti di tonno e fagioli before serving will not only allow its flavors to meld together but will also make it more refreshing. Serve chilled for the best taste.

Conclusion

Antipasti di tonno e fagioli is an easy and healthy appetizer that can be made quickly for busy evenings. Using high-quality ingredients, adding fresh herbs, using a light dressing, adding vegetables, and letting it rest before serving are the keys to making the perfect antipasti di tonno e fagioli recipe. Incorporate these tips into your recipe to create an appetizer that will excite your taste buds.

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