Best Tuna Tomato And White Bean Salad Recipes

Tuna, Tomato, and White-Bean Salad image

Provided by Sarah Carey

Time 20m

Number Of Ingredients 10

2 Yukon Gold potatoes (12 ounces), peeled and sliced 1/2-inch thick
Kosher salt and freshly ground pepper
8 ounces green beans, trimmed
1/4 teaspoon grated garlic (from 1 small clove)
1 tablespoon red wine vinegar
1 pound tomatoes, such as Campari or beefsteak
1/4 cup extra-virgin olive oil, plus more for drizzling
1 can (15.5 ounces) white beans, such as cannellini, drained and rinsed
2 jars (each 5 ounces) high-quality tuna packed in oil, drained
Arugula, for serving

Steps:

Place potatoes in a medium saucepan; add enough water to cover by 2 inches and 1 tablespoon salt. Bring to a boil, then cook until fork-tender, about 5 minutes. Using a slotted spoon, transfer to a plate. Return water to a boil; add green beans and cook until bright green and crisp-tender, 3 to 4 minutes. Drain.
Mix together garlic and vinegar; let stand 5 minutes. Grate 1 or 2 tomatoes to yield 1/2 cup; add to vinegar mixture. Whisk in oil; season to taste. Cut remaining tomatoes into wedges, arrange on a platter, season, and drizzle with oil.
Toss white beans with half of dressing. Toss green beans with 1 tablespoon dressing; arrange on platter with potatoes, tuna, white beans, and arugula. Season to taste, drizzle with remaining dressing, and serve.

Seared Tuna Steak with White Bean and Tomato Salad image

Provided by Reggie Southerland

Categories main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 13

2 tablespoons fresh lemon zest
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 (6-ounce) tuna steaks
2 tablespoons chopped shallots
4 tablespoons extra-virgin olive oil
1 (16-ounce) can cannellini or great Northern white beans, drained and rinsed
Pinch salt
1/4 cup low-sodium chicken or vegetable stock
1 teaspoon chopped fresh rosemary leaves
Freshly ground black pepper
12 cherry tomatoes, sliced in 1/2
1 heirloom or plum tomato, for garnish

Steps:

To make the steaks: Combine lemon zest, oil, salt, and pepper and marinate the steaks for 10 to 30 minutes (but no longer than 30 minutes or the fish will start to break down.)
Preheat the oven to 350 degrees F.
In a hot but not smoking pan, sear on each side for 2 minutes. Transfer the steaks to an ovenproof dish and finish in the oven for 5 minutes.
To make the salad: In a medium skillet, cook the shallots in 2 tablespoons of oil for 5 minutes. Add the beans, stock, rosemary, and pepper and gently cook for 7 to 8 minutes on low.
Remove the pan from the heat and very gently fold the cherry tomatoes into the bean mixture, taking care not to break them.
To serve, thinly slice the heirloom or plum tomato and place 4 slices on each plate. Mound the salad in the middle and sprinkle with the remaining oil.

White Bean, Tuna and Tomato Salad image

Provided by BecR2400

Categories Tuna

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 (6 ounce) can chunk light tuna, drained (packed in water)
1 (15 ounce) can small white beans, drained
1 (6 ounce) can ripe olives, drained and sliced into thirds
1 (14 1/2 ounce) can ready-cut tomatoes, chilled and drained well
3/4 cup celery, thinly sliced
2 -3 green onions, finely chopped
1/3 cup Italian parsley, chopped
1/3 cup bottled italian balsamic red wine and vinegar salad dressing
lettuce leaf
hardboiled egg (finely chopped)

Steps:

Flake tuna into a medium-size bowl; add next six ingredients; drizzle Dressing over all and toss gently to mix.
Spoon onto lettuce leaves and top with chopped egg, if desired.
Serves 4.

Tuna, Sun-Dried Tomato, and White Bean Salad image

Provided by wife2abadge

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons lemon juice, freshly squeezed
1 garlic clove, chopped
2 tablespoons extra virgin olive oil
2 (15 ounce) cans cannellini beans, drained and rinsed
1 (6 1/2 ounce) can tuna in water, drained and flaked
1/3 cup sun-dried tomato, sliced into thin strips
1/4 cup red onion, minced
2 tablespoons fresh parsley, chopped