Best Cannellini Bean And Tuna Salad Recipes

BEANS AND TUNA SALAD (ITALY)

Beans and Tuna Salad (Italy) image

Provided by Giorgia Fontana

Time 10m

Number Of Ingredients 7

Ingredients

1 tbsp lemon juice
2 tbsp extra virgin olive oil
Salt and pepper, to taste
1 can (15oz) cannellini beans
1/2 red onion, preferably Tropea variety
7 ounces canned tuna in oil, drained
1 tsp minced parsley

Steps:

In a large bowl, whisk together lemon juice, olive oil, salt, and pepper to create a vinaigrette.
Drain the beans and rinse well under running cold water.
Slice the red onion as thinly as possible.
Flake the canned tuna with the help of a fork.
Add all the ingredients to the bowl, leaving parsley for last.
Gently toss everything together to make sure every bit is evenly coated.

Nutrition Facts : Calories 583 kcal, Carbohydrate 50 g, Protein 45 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 364 mg, Fiber 11 g, Sugar 2 g, UnsaturatedFat 18 g, ServingSize 1 serving

CANNELLINI BEAN AND TUNA SALAD

Cannellini Bean and Tuna Salad image

Just open a couple of cans and toss with an herbed vinaigrette for this tasty take on tuna.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 8

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
1/2 cup tarragon vinegar
2 tablespoons chopped fresh parsley
1 teaspoon sugar
1 teaspoon ground mustard
1 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/2 teaspoon salt
4 cups Frozen Broccoli Cuts
2 cans (19 oz each) cannellini beans, drained
2 cans (6 oz each) tuna in water, drained, flaked
Lettuce, if desired
1/2 cup shredded carrot

Steps:

In small jar with tight-fitting lid, mix dressing ingredients. Cover; shake well.
Cook broccoli as directed on package until crisp-tender; rinse with cold water to cool.
In large bowl, mix broccoli, beans and tuna. Add dressing; toss gently to coat. Serve in lettuce-lined bowl. Sprinkle with carrot.

Nutrition Facts : Calories 290, Carbohydrate 34 g, Cholesterol 10 mg, Fiber 9 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 3 g, TransFat 0 g

TUNA AND BEAN SALAD

Tuna and Bean Salad image

This is a mainstay in my house, something you can always throw together for an easy light meal. The authentic version would call for tuna packed in olive oil, but I actually prefer water-packed tuna. The salad packs a lot of protein, not just from the beans, but also from the tuna, which is also an excellent source of Omega-3 fatty acids.

Provided by Martha Rose Shulman

Time 15m

Yield Serves 2 as a main dish, 4 as a starter

Number Of Ingredients 12

Ingredients

1 small or 1/2 medium red onion, peeled and very thinly sliced
1 tablespoon plus 1 teaspoon red wine vinegar or sherry vinegar
1 (6 1/2-ounce) can water-packed tuna, drained
1 (15-ounce) can cannellini beans or borlotti beans, drained through a strainer and rinsed
3 fresh sage leaves, slivered
2 tablespoons finely chopped flat-leaf parsley
Salt and freshly ground pepper
1 small or medium garlic clove, finely minced
1/2 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
1 tablespoon plain low-fat or nonfat yogurt (or omit and use 4 tablespoons olive oil)
1/2 Japanese cucumber, cut in half lengthwise and sliced, for garnish

Steps:

Place the onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let sit for 5 minutes. Drain and rinse with cold water, then dry on paper towels.
In a medium bowl or salad bowl, combine the tuna, beans, onions, sage, and parsley.
In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard. Whisk in the olive oil and the yogurt. Toss with the tuna and beans and serve, garnishing each plate with cucumber slices.

Nutrition Facts : @context http, Calories 541, UnsaturatedFat 18 grams, Carbohydrate 53 grams, Fat 22 grams, Fiber 12 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 946 milligrams, Sugar 4 grams, TransFat 0 grams

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

Ingredients

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 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

Ingredients

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.