Best Tuna And Green Bean Salad Recipes

TUNA AND GREEN BEAN SALAD

Steps:

• Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel.
• Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel.
• In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.

GREEN BEAN AND TUNA SALAD WITH BASIL DRESSING

Steps:

• Combine shallot, vinegar, and 1 tsp. salt in a blender jar. Let sit 5-10 minutes to lightly pickle.
• Meanwhile, cook green beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain, then run under very cold water until cool to the touch.
• Add basil, oil, lemon juice, and pepper to shallot mixture and blend until mostly smooth. Pour dressing into a large bowl. Add green beans, lettuce, white beans, parsley, and capers and toss with your hands to coat. Add tuna and gently toss to combine. Transfer salad to a platter.

GREEN BEAN, POTATO, AND TUNA SALAD

Steps:

• Season tuna steaks liberally with lemon pepper.
• Heat olive oil in a large skillet over medium-high heat. Place tuna steaks in the hot skillet and sear until lightened but still a little pink in the centers, 3 to 5 minutes on each side. Be careful not to overcook. Remove from heat and allow to cool.
• Bring a large pot of lightly salted water to a boil. Add beans and cook for 4 to 5 minutes. Drain and place in a bowl of ice water to "shock" the beans and preserve the green color.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are just a little firm when pierced, 5 to 6 minutes. Drain and place in a bowl of ice water.
• Combine garlic, lemon, juice, and lemon zest in a large bowl. Add tuna, potatoes, green beans, and tomatoes. Stir in Italian dressing and coat all ingredients with the dressing. Season with salt and pepper to taste. Chill for at least 2 hours or best overnight.

GREEN AND WHITE BEAN SALAD WITH TUNA

Steps:

• In a medium pot of boiling salted water, cook green beans until bright green and crisp-tender, about 3 minutes. Drain, rinse under cool water to stop the cooking, and pat dry.
• In a large bowl, whisk together vinegar and oil and season to taste with salt and pepper. Add green beans, cannellini beans, onion, tuna, and pepperoncini and stir to combine. Serve immediately.

TUNA AND GREEN BEAN SALAD

Steps:

• Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes.
• Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel.
• Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel.
• In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.

GREEN BEAN SALAD WITH TUNA SAUCE AND OLIVES

Steps:

• Cook beans in a large pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander and immediately transfer to a large bowl of ice and cold water to stop cooking. When beans are cold, drain and pat dry with paper towels, then arrange on a platter and season with salt.
• Purée tuna with olive oil, water, lemon juice, and anchovy paste in a blender, scraping down sides as necessary, until very smooth. Season sauce with salt and pepper and spoon over beans. Scatter olives and parsley leaves on top.

GREEN BEAN AND TUNA SALAD WITH BASIL DRESSING

Steps:

• Preparation Combine shallot, vinegar, and 1 tsp. salt in a blender jar. Let sit 5-10 minutes to lightly pickle. Meanwhile, cook green beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain, then run under very cold water until cool to the touch. Add basil, oil, lemon juice, and pepper to shallot mixture and blend until mostly smooth. Pour dressing into a large bowl. Add green beans, lettuce, white beans, parsley, and capers and toss with your hands to coat. Add tuna and gently toss to combine. Transfer salad to a platter.

TUNA, GREEN BEAN, AND ORZO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel. Return the water to a simmer, add the potatoes, and cook until they are just tender but still hold their shape, 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel. Bring the water back to a boil and add the pasta. Cook until tender, stirring occasionally, 10 to 12 minutes. Drain and set aside.
• In a small bowl, whisk together the lemon juice, garlic, olive oil, oregano, salt, and pepper. Place the tomatoes, basil, and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans, potatoes, and pasta. Pour the dressing over the salad and toss again to coat the salad with the dressing.

5-MINUTE GREEN BEAN AND TUNA SALAD

Steps:

• Place green beans and corn in colander; rinse under hot water 30 sec. or until thawed. Drain well. Spoon into large bowl.
• Add tuna, tomatoes and dressing; toss lightly.
• Top with cheese.