Best Tuna Butterbean Salad Recipes

TUNA & BUTTERBEAN SALAD

Tuna & butterbean salad image

A cheap and healthy way to get more fibre and vitamin C into your diet

Provided by Good Food team

Time 15m

Number Of Ingredients 8

Ingredients

1 small red onion
200g can tuna in spring water, drained
400g can butter beans , drained and rinsed
250g pack cherry tomato , halved
3 tbsp olive oil
juice of ½ lemon
1 tsp Dijon mustard
20g pack flat-leaf parsley , roughly chopped

Steps:

Halve the onion and slice it as thinly as possible. Tip into a salad bowl and flake in the tuna. Gently stir in the butterbeans and cherry tomatoes.
Whisk the olive oil, lemon juice and mustard together, then season. Drizzle the dressing over the salad and scatter the parsley over. Mix gently to combine and serve straight away.

Nutrition Facts : Calories 396 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 0.41 milligram of sodium

THE BEST TUNA SALAD

The Best Tuna Salad image

While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.

Provided by Food Network Kitchen

Categories main-dish

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 8

Ingredients

Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
Freshly ground black pepper
Freshly squeezed lemon juice (optional)

Steps:

In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

10-MINUTE TUNA & BEAN SALAD

10-minute tuna & bean salad image

A colourful and tasty super-healthy salad

Provided by Good Food team

Categories Dinner, Lunch, Main course, Snack, Supper

Time 10m

Number Of Ingredients 7

Ingredients

1 carrot , peeled, then coarsely grated
1 red pepper , deseeded, then sliced
100g pack of sugar snap peas , finely sliced
410g can of cannellini or butter beans
130g bag of salad leaves
3 tbsp of your favourite dressing , bought or homemade, plus extra for drizzling
200g can of tuna in brine, drained

Steps:

Mix the carrot, pepper, sugar snap peas and beans together in a large bowl. Gently toss in the salad leaves and half of the dressing, then flake the tuna over. Drizzle with more dressing when you serve.

Nutrition Facts : Calories 211 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.2 milligram of sodium

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