Best Tuscan Tuna Salad Recipes

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GRILLED TUSCAN TUNA SALAD



Grilled Tuscan Tuna Salad image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 24

One 1 1/2 pound fresh tuna steak
2 teaspoons ground fennel
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Canola oil, for brushing
3 tablespoons fresh lemon juice, plus 1 to 2 tablespoons for serving
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh rosemary
2 anchovy fillets, patted dry and finely chopped
1 clove garlic, smashed to a paste
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup extra virgin Tuscan olive oil
Honey, if needed
One 15-ounce can cannellini beans, drained, rinsed well and drained again
1 cup Gaeta olives, pitted
1/2 bulb fresh fennel, thinly sliced
1/2 red onion, thinly sliced
4 ounces mixed baby greens
1/4 cup chopped fresh basil
1/4 cup chopped fresh-flat leaf parsley
Loaf of Tuscan bread, grilled and drizzled with extra-virgin olive oil
Loaf of Tuscan bread, grilled and drizzled with extra-virgin olive oil

Steps:

  • For the tuna: Remove the tuna from the refrigerator 20 minutes before grilling. Heat a charcoal or gas grill to high for direct grilling. Mix together the fennel, salt and pepper in a small bowl.
  • Brush the tuna with canola oil on both sides and sprinkle with the spice mixture. Grill until charred on both sides and cooked to medium doneness, about 5 minutes per side. Remove and let rest for 5 minutes. Cut into medium dice.
  • For the salad dressing: Whisk together the lemon juice, vinegar, mustard, rosemary, anchovies and garlic in a small bowl and season with salt and pepper. Slowly pour in the olive oil while whisking, until it all emulsifies. For a sweeter and thicker texture, whisk in a teaspoon of honey at a time, until desired taste and consistency is reached.
  • For the salad: Combine the beans, olives, fennel, onion and tuna in a large bowl. Add the dressing and gently toss to coat. Add the greens, basil and parsley , season with salt and pepper, and toss again.
  • For serving: Mound the salad on a platter and sprinkle the remaining lemon juice over the top.

TUNA WITH TUSCAN WHITE BEAN SALAD



Tuna with Tuscan White Bean Salad image

Once the tuna steaks hit the grill, do not move them around or they may tear. This recipe is for tuna that is still pink in the middle (medium-rare). Increase the cooking time for tuna that is more cooked through. -Vance E. Werner Jr., Franklin, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

1 can (15 ounces) cannellini beans, rinsed and drained
3 celery ribs, finely chopped
1 medium sweet red pepper, finely chopped
1 plum tomato, seeded and finely chopped
1/2 cup fresh basil leaves, thinly sliced
1/4 cup finely chopped red onion
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
TUNA:
4 tuna steaks (6 ounces each)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first 6 ingredients. In a small bowl, whisk the oil, vinegar, lemon juice, salt and pepper. Pour over bean mixture; toss to coat. Refrigerate until serving., Brush tuna with oil. Sprinkle with salt and pepper; place on greased grill rack. Cook, covered, over high heat or broil 3-4 in. from the heat until slightly pink in the center for medium-rare, 3-4 minutes on each side. Serve with salad.

Nutrition Facts : Calories 409 calories, Fat 16g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 517mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 6g fiber), Protein 45g protein. Diabetic Exchanges

TUSCAN TUNA AND WHITE BEAN SALAD



Tuscan Tuna and White Bean Salad image

Make and share this Tuscan Tuna and White Bean Salad recipe from Food.com.

Provided by dicentra

Categories     Tuna

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

2 large tomatoes, chopped
1 (7 ounce) can white tuna in water
3 tablespoons chopped red onions
1/4 cup chopped fresh basil or 1/4 cup parsley
2 tablespoons rinsed and drained capers
3 tablespoons red wine vinegar
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15 ounce) can cannellini beans, rinsed and drained
12 ounces fresh spinach, rinsed and torn

Steps:

  • In a medium bowl, combine tomatoes, tuna, red onions, basil, capers, vinegar, olive oil, garlic powder, salt and pepper. Mix until well blended.
  • Gently fold in beans. Serve immediately on spinach or refrigerate 1-2 hours before serving.

TUSCAN TUNA AND WHITE BEAN SALAD



TUSCAN TUNA AND WHITE BEAN SALAD image

Categories     Salad     Fish     No-Cook     Dinner

Yield 4 main dish servings

Number Of Ingredients 11

1 can (15 to 15.5 oz) white cannellini beans, rinsed, drained
1/2 c. thinly sliced red onion, halved
1 can tuna (6 oz) in olive oil, drain and reserve oil
1 cup diced plum tomatoes
1/2 c. pitted kalamata olives
2 tbsp. chopped italian parsley
1 tbsp. lemon juice
1/2 tsp. grated lemon zest
1/4 tsp each salt and freshly ground black pepper
2 cups torn arugula leaves
4 thick flatbreads

Steps:

  • 1. In a bowl, combine beans, red onion, tuna, tomatoes, olives, parsley, olive oil, lemon juice, lemon zest, salt and pepper. Toss gently to combine and add arugula 2. Preheat grill or grill pan. Brush flatbreads lightly with the remaining reserved olive oil. Grill until lightly browned about 2 mins per side. Cut flatbreads in halves or quarters. Serve with salad.

TUSCAN TUNA SALAD WITH FENNEL



Tuscan Tuna Salad with Fennel image

Provided by Aliza Green

Categories     Salad     Herb     Olive     Pepper     Vegetable     Lunch     Fennel     Bell Pepper     Lettuce     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 15

Tuna Salad:
3/4 cup extra-virgin olive oil
1/2 cup fresh lemon juice
Kosher salt and freshly ground black pepper to taste
2 tablespoons chopped tarragon (or 2 teaspoons dried)
1/4 cup chopped Italian parsley
2 (6-ounce) cans tuna in olive oil, drained
1 small head fennel, chopped
2 ribs celery, chopped
1/2 of a small red onion, chopped (about 1 cup)
Salad Mix:
1 pound mixed greens (romaine, butter lettuce, radicchio, and arugula) or spring mix
Tuna Salad
1 red or orange bell pepper, cut into matchsticks
1/2 cup pitted Kalamata olives

Steps:

  • Using a whisk or an immersion blender, combine the olive oil, lemon juice, salt, pepper, tarragon, and parsley. Lightly chunk the tuna, then toss it with the fennel, celery, onion, and most of the dressing. Reserve.
  • If you're using mixed greens, trim, wash, dry, and slice them cross-wise into 1-inch-wide strips. Toss the mixed greens or spring mix with the remaining dressing. Arrange on serving plates. Top with the Tuna Salad, and garnish with the bell peppers and olives.

TUSCAN CHICKPEA TUNA SALAD



Tuscan Chickpea Tuna Salad image

Just made this up off the top of my head. It would be good with diced tomatoes. But I didn't have any

Provided by ThinkAndDrive

Categories     Lunch/Snacks

Time 15m

Yield 4-6 helpings, 4-6 serving(s)

Number Of Ingredients 8

15 1/2 ounces canned chick-peas, drained and rinsed
12 ounces albacore tuna
1/2 cup celery, diced fine
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
pepper (seasoned pepper is good here too)
2 tablespoons olive oil
4 tablespoons lemon juice

Steps:

  • Mix it all up, chill and enjoy.

Nutrition Facts : Calories 318.3, Fat 10.7, SaturatedFat 1.8, Cholesterol 35.7, Sodium 692.2, Carbohydrate 29.1, Fiber 5.7, Sugar 0.6, Protein 26.2

GRILLED TUSCAN TUNA SALAD



GRILLED TUSCAN TUNA SALAD image

Categories     Backyard BBQ     Lemon     Rosemary

Yield 4 to 6

Number Of Ingredients 22

GRILLED TUNA
1 1/2 pound fresh tuna steak
2 teaspoons ground fennel
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
Canola oil, for brushing
SALAD DRESSING
3 tablespoons fresh lemon juice, plus 1 to 2 tablespoons for serving
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh rosemary
2 anchovy fillets, patted dry and finely chopped
1 clove garlic, smashed to a paste
Kosher salt and freshly ground black pepper
1/2 cup extra virgin Tuscan olive oil
SALAD
15-ounce can cannellini beans, drained and rinsed
1 cup pitted Kalamata olives sliced in half
1/2 bulb fennel, thinly sliced
4 ounces baby greens
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley

Steps:

  • FOR THE TUNA: Remove the tuna from the refrigerator 20 minutes before grilling. Mix together the fennel, salt and pepper in a small bowl. Brush the tuna with the canola oil on both sides and sprinkle with the spice mixture. Grill 5 minutes per side. Remove and let rest for 5 minutes. Cut into medium dice. FOR THE SALAD DRESSING: Whisk together the lemon juice vinegar, mustard, rosemary, anchovies and garlic in a small bowl and season with salt and pepper. Slowly pour in the olive oil while whisking until it all emulsifies. FOR THE SALAD: Combine the beans, olives, fennel, onion and tuna in a large bowl. ADD THE DRESSING and gently toss to coat. Add the greens, basil and parsley, season with salt and pepper, and toss again. After plating sprinkle with more lemon juice

TUSCAN TUNA SALAD



Tuscan Tuna Salad image

A nice, light supper salad. Feel free to sprinkle on extra dill if you really like dill. This is an Italian salad.

Provided by LUv 2 BaKE

Categories     Tuna

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 10

4 cups lettuce (romaine, red leaf, lettuce and spinach)
1 cup tomatoes, coarsely chopped
1 (15 -16 ounce) can great northern beans, drained (white kidney beans or navy beans)
1 (6 ounce) can tuna in water, drained
3 tablespoons red onions, chopped
1 tablespoon olive oil
1 tablespoon water (or 1 tbsp olive oil, I use water to cut down on fat)
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon dried dill

Steps:

  • Tear lettuce into bite sized pieces; Toss lettuce, tomato, beans, tuna, and onion in a large bowl.
  • Whisk together dressing ingredients.
  • Toss dressing with salad just until coated; serve immediately.
  • 1 serving (based on 4 servings) = 220 cal, 6g fat, 24g carb, 19g pro, 6g fibre, 22% iron.

Nutrition Facts : Calories 273.2, Fat 7.2, SaturatedFat 1.3, Cholesterol 25, Sodium 301.1, Carbohydrate 28.4, Fiber 9.4, Sugar 2.4, Protein 24.8

TUSCAN TUNA SALAD



TUSCAN TUNA SALAD image

Categories     Fish

Yield 7 people

Number Of Ingredients 10

1 (15-ounce can) cannellini beans
2 (6-ounce) cans tuna in oil, drained and flaked with a fork
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped red onion
2 tablespoons olive oil
1 tablespoon lemon juice
1/3 cup chopped walnuts, toasted
sea salt, to taste
freshly ground pepper, to taste
1 small sourdough boule, cut into ½-inch-thick slices, drizzled with olive oil and toasted or grilled

Steps:

  • Drain and rinse beans and combine with flaked tuna in a bowl. Stir in parsley, red onion, olive oil, lemon juice, walnuts, salt and pepper. Taste and adjust seasoning. Pile on toasted sourdough and serve immediately.

TUSCAN TUNA AND BEAN SALAD



Tuscan Tuna and Bean Salad image

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
1 to 2 tablespoon fresh lemon juice
salt and freshly ground black pepper
3 cups cooked or canned cannellini beans, drained
2 ribs tender celery, thinly sliced
1 small red onion, very thinly sliced
2 (7-ounce) cans Italian tuna, packed in olive oil
2 or 3 Belgian endive, trimmed and separated into spears

Steps:

  • 1 In a medium bowl, whisk together the oil, lemon juice, and salt to taste and a generous grinding of pepper. 2 Add the beans, celery, onion, and tuna. Stir well. 3 Arrange the endive spears on a platter. Top with the salad. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

TUSCAN TUNA SALAD



Tuscan Tuna Salad image

Cannellini beans and reduced-fat Italian dressing add a taste of Tuscany to this tuna salad. Red pepper, green onion and lettuce add color and crunch.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 6 servings.

Number Of Ingredients 6

10 cups torn romaine lettuce
1 can (19 oz.) cannellini beans, drained, rinsed
1 can (6 oz.) albacore tuna in water, drained, flaked
1/2 cup sliced green onions
1/2 cup chopped red pepper
3/4 cup KRAFT Lite House Italian Dressing

Steps:

  • Toss lettuce, beans, tuna, onions and red pepper with dressing.

Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 12 g

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