WARM TUNA AND BEAN SALAD
I got this recipe when I was at a crafts fair in Scotland. There was a cooking demonstration in the old fish market hall by the harbour, you could taste the food and get the recipe. I love having tuna salad during the summer months, when it's to warm to cook and all you want is a light meal. If you don't want to make your own dressing it's also nice with French Dressing.
Provided by -Sylvie-
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a pan.
- Add garlic, onion and tuna, cover and cook for 5-7 minutes on a low to medium heat.
- Spoon mix into a large dish and add the beans, cucumber and tomatoes.
- For the dressing, put all dressing ingredients in a dressing shaker (you can use a jar with a screw top lid) and shake until everything is mixed well.
- Pour the dressing over the tuna salad.
- Arrange the tuna salad on a bed of green salad leaves of your choice to serve.
TUNA AND BEAN SALAD WITH SPIRALIZED CUCUMBER
This is based on a classic Italian salad that can be thrown together with pantry items. All you need from the market is the cucumber, which makes a beautiful garnish for the high-protein tuna-and-bean mix.
Provided by Martha Rose Shulman
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- SPIRALIZING THE ONION: Use the shredder blade. Insert the onion into the spiralizer blade at the root end. Take up handfuls of the spiralized onion and cut into 2- to 3-inch lengths with scissors.
- SPIRALIZING THE CUCUMBER: Use the slicer blade. Take up handfuls of the spiralized cucumber and cut into 2- to 3-inch lengths with scissors.
- Place the spiralized onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let stand 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.
- Mash together the anchovy and garlic in a mortar and pestle. Add the remaining vinegar, the lemon juice, salt to taste, freshly ground pepper, and Dijon mustard, and mix together. Whisk in the olive oil or work in with the pestle.
- Set aside 1 tablespoon of the dressing. Toss the rest with the tuna and beans. Toss the spiralized cucumbers with the remaining dressing. Arrange the tuna-and-beans salad in a bowl or on a platter, and top with the cucumbers.
- ADVANCE PREPARATION: The tuna-and-beans salad, without the cucumbers, will keep for a couple of days in the refrigerator.
Nutrition Facts : Calories 284.6, Fat 21.7, SaturatedFat 3.4, Cholesterol 27.8, Sodium 82.5, Carbohydrate 4.6, Fiber 0.8, Sugar 1.9, Protein 17.5
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 AND BEAN SALAD
Make and share this Tuna and Bean Salad recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix all the ingredients together and serve.
TUNA AND BEAN SALAD
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
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
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