Best Tuscan Tuna And Cannellini Beans Recipes

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TUSCAN TUNA AND CANNELLINI BEANS



Tuscan Tuna and Cannellini Beans image

Make and share this Tuscan Tuna and Cannellini Beans recipe from Food.com.

Provided by Kats Mom

Categories     Oranges

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb fresh tuna steak, cut into 1-inch cubes
1 cup orange juice
1 tablespoon canola oil
1 onion, chopped
4 cups canned cannellini beans, rinsed and drained
2 tomatoes, seeded, coarsely chopped
1/4 cup white wine vinegar
1/4 cup chopped fresh basil
1/2 teaspoon ground pepper
2 tablespoons grated orange zest, divided
1 tablespoon chopped Italian parsley

Steps:

  • Place tuna and orange juice in shallow bowl; toss gently and marinate in refrigerator 5 to 10 minutes.
  • Heat canola oil in nonstick saute pan; add onion and saute until translucent, about 3 to 5 minutes.
  • Add cannellini beans, tuna, tomatoes, white wine vinegar, basil, pepper and 1 tablespoon orange zest.
  • Cover and cook over medium heat until tuna is opaque throughout, about 7 to 9 minutes.
  • Sprinkle with parsley and remaining 1 tablespoon orange zest; serve immediately.

Nutrition Facts : Calories 332.1, Fat 6.7, SaturatedFat 1.3, Cholesterol 28.7, Sodium 40.2, Carbohydrate 38.4, Fiber 8.7, Sugar 5.8, Protein 30.2

TUSCAN TUNA & CANNELLINI SALAD



Tuscan Tuna & Cannellini Salad image

This easy tuna and bean salad from Tuscany, is a healthy and delicious light meal.

Provided by Nicole Shroff

Categories     Mains     Side     starter

Time 10m

Number Of Ingredients 8

2 cans cannellini beans (rinsed and drained)
2 cans tuna in oil
1 red onion (finely sliced)
1 tablespoon fresh parsley (chopped)
1/3 cup extra virgin olive oil
2 tablespoons lemon juice
salt (to taste)
freshly ground black pepper (to taste)

Steps:

  • In a large bowl, break up the tuna into large pieces and add the beans.
  • In a separate medium size bowl, prepare the dressing by mixing the olive oil, lemon juice, parsley, salt and pepper.
  • Mix well and pour over the tuna and beans.
  • Add the onion and mix.
  • Cover and refrigerate for 15 minutes or till ready to serve.

Nutrition Facts : Calories 498 kcal, Carbohydrate 37 g, Protein 37 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 775 mg, Fiber 11 g, Sugar 1 g, ServingSize 1 serving

TUSCAN TUNA-AND-BEAN SANDWICHES



Tuscan Tuna-and-Bean Sandwiches image

Categories     Sandwich     Bean     Fish     Olive     No-Cook     Super Bowl     Quick & Easy     Lunch     Tuna     Poker/Game Night     Healthy     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 21

For beans
1 (14- to 15-oz) can cannellini beans, rinsed and drained
2 garlic cloves, finely chopped
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley or basil
1/4 teaspoon salt
1/4 teaspoon black pepper
For tuna salad
2 (6-oz) cans Italian tuna in oil, drained
2 tablespoons finely chopped fresh basil or flat-leaf parsley
1/4 cup pitted Kalamata or other brine-cured black olives, finely chopped
1 celery rib, finely chopped
2 tablespoons finely chopped red onion
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
For sandwiches
8 (1/3-inch-thick) slices rustic Italian bread (from a round crusty loaf) or 4 (4-inch-long) oval panini rolls
1 cup loosely packed trimmed watercress sprigs

Steps:

  • Prepare beans:
  • Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, parsley, salt, and pepper.
  • Make tuna:
  • Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.
  • Assemble sandwiches:
  • Spoon one fourth of bean mixture on 1 slice of bread, then top with one fourth of tuna salad, some watercress, and a slice of bread. Make 3 more sandwiches in same manner.

LINGUINE WITH ITALIAN TUNA AND WHITE BEANS



Linguine with Italian Tuna and White Beans image

Provided by Georgia Downard

Categories     Bean     Pasta     Dinner     Lunch     Seafood     Tuna     Healthy     Self     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

8 ounces spinach linguine
8 ounces canned Italian tuna packed in oil
1/4 cup fresh lemon juice
2 large cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 can (15 ounces) cannellini beans, rinsed and drained
1 small red onion, thinly sliced
1/2 cup chopped Italian leaf parsley, plus whole leaves for garnish
1/2 thinly sliced lemon (optional)

Steps:

  • Cook pasta as directed on package; drain and rinse under cold water. Drain tuna, reserving oil in a salad bowl; whisk juice, garlic, salt and pepper with oil. Flake tuna into same bowl. Add pasta, beans, onion and chopped parsley; toss gently to coat with dressing. Serve garnished with parsley leaves and lemon slices, if desired.

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

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.

TUSCAN BEANS WITH TUNA



Tuscan Beans With Tuna image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

6 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
16 fresh sage leaves (8 chopped, 8 whole)
2 15-ounce cans cannellini beans
3/4 pound kale, stems and ribs discarded, large leaves torn in half
Kosher salt and freshly ground pepper
1 cup grape tomatoes, thinly sliced
3 inner stalks celery, thinly sliced (with some leaves)
1/2 cup chopped pitted kalamata olives
1/3 cup chopped roasted red peppers
1 12-ounce can solid white albacore tuna in water, drained

Steps:

  • Heat 3 tablespoons olive oil in a deep skillet over medium heat. Add the garlic and chopped sage and cook until the garlic just starts to brown, about 4 minutes. Add the beans (including the liquid from the cans) and 1 cup water. Increase the heat to medium high and cook, stirring occasionally, until slightly reduced, about 10 minutes. Add the kale and cook, stirring occasionally, until the kale is tender and the liquid looks creamy, 8 to 10 minutes. Season with salt and pepper.
  • Meanwhile, toss the tomatoes, celery, olives and roasted peppers in a medium bowl. Heat the remaining 3 tablespoons olive oil in a small skillet over medium heat, then fry the sage leaves until crisp, 3 to 4 minutes; drain on paper towels. Reserve the oil.
  • Break the tuna into large chunks and divide among shallow bowls. Spoon the bean mixture around the tuna and top with the olive salad and fried sage. Drizzle with the reserved sage oil and season with salt.

Nutrition Facts : Calories 564, Fat 28 grams, SaturatedFat 4 grams, Cholesterol 36 milligrams, Sodium 1,092 milligrams, Carbohydrate 45 grams, Fiber 11 grams, Protein 33 grams

GIADA DE LAURENTIIS' WHITE BEAN AND TUNA SALAD



Giada De Laurentiis' White Bean and Tuna Salad image

This is a traditional combination in Italy and makes a wonderful full-meal salad. Tuna packed in oil, though hard to find anymore, makes a difference in this salad. Try it at least once this way! You may want to chill the ingredients somewhat in the refrigerator before assembling salad.

Provided by Lorraine of AZ

Categories     Tuna

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

2 (6 ounce) cans dark meat tuna in olive oil
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
2 (15 ounce) cans cannellini beans, rinsed and drained
1 medium red onion, thinly sliced
6 tablespoons red wine vinegar
1/2 cup capers
1 cup cherry tomatoes
fresh basil leaf, to taste

Steps:

  • In a large bowl, add tuna and oil and 1/2 teaspoon each of salt and pepper. With a fork, break up the tuna.
  • Add the beans and onions and gently toss.
  • Drizzle with vinegar and season with more salt and pepper to taste. Transfer to plates and serve.
  • Note: This may be served over fresh arugula, about 1/2 cup per plate.

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