Best White Bean And Tuna Salad With Radicchio Recipe Epicuriouscom Recipes

Tuna and White Bean Salad image

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

1 6-ounce can solid white tuna packed in oil
Extra-virgin olive oil
2 tablespoons red wine vinegar
1/3 cup chopped red onion
3 tablespoons chopped fresh parsley
4 teaspoons chopped fresh sage or 1 teaspoon dried sage leaves
1 15- to 16-ounce can cannellini (white kidney beans), drained well

Steps:

Drain oil from tuna into medium bowl. Add enough olive oil to measure 3 tablespoons total; whisk in vinegar. Add onion, parsley and sage. Mix in beans and tuna. Season with salt and pepper.

Tuna and White Bean Salad image

Yield Makes 6 main-course servings

Number Of Ingredients 10

1 garlic clove
3 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
1 (15- to 19-oz) can cannellini or other white beans, drained and rinsed
1 (1-lb) seedless cucumber (usually plastic-wrapped), quartered lengthwise and cut crosswise into 1/3-inch-thick slices
1 lb tomatoes (3 medium), cut into 1-inch pieces
1 1/2 cups loosely packed fresh flat-leaf parsley leaves
2 (6-oz) cans tuna packed in oil (preferably olive oil), drained

Steps:

Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Whisk together garlic paste, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well. Let stand at room temperature 10 minutes.
Gently toss beans, cucumber, tomatoes, and parsley with half of dressing. Transfer to a platter or bowl and arrange tuna on top, breaking up any large pieces with a fork. Drizzle remaining dressing over tuna.

Grilled Tuna and White Bean Salad image

Provided by Bobby Flay

Categories main-dish

Time 1h51m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound dried white beans, picked over, and soaked overnight
1 small onion, quartered
1 carrot, coarsely chopped
2 cloves garlic, smashed
1 bay leaf
Olive oil
4 to 5 tablespoons balsamic vinegar, divided
1 red onion, peeled, halved, and thinly sliced
1 tablespoon fresh chopped thyme leaves
Salt and freshly ground black pepper
2 (8-ounce) tuna steaks
1 head radicchio, halved
Coarsely chopped fresh parsley leaves

Steps:

Drain the beans, then with cold water in a large pot and add the onion, carrot, garlic and bay leaf and cook until the beans are soft, about 1 to 1 1/2 hours. Drain the beans and pick out the onion, carrot, garlic and bay leaf. Place the beans in a bowl and toss with a couple tablespoons each of olive oil and balsamic vinegar. Fold in the red onion and thyme, and season with salt and pepper, to taste.
Preheat grill to high. Brush tuna and radicchio with oil and season with salt and pepper. Grill the tuna for 2 to 3 minutes per side, or until slightly charred and cooked to medium-rare doneness. Grill the radicchio, cut-side down, until slightly charred and wilted. Remove the tuna and radicchio from the grill. Dice tuna into bite-size pieces, and drizzle with balsamic vinegar. Slice radicchio into 1/4-inch thick slices. Fold tuna and radicchio into the white beans. Transfer the beans to a platter and sprinkle with chopped parsley. Serve warm or at room temperature.

White Bean and Tuna Salad image

Yield 4 main-course servings

Number Of Ingredients 6

2 (6-ounce) cans dark meat tuna, packed in olive oil
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 (15-ounce) cans cannellini beans, drained and rinsed
1 medium red onion, thinly sliced
6 tablespoons red wine vinegar

Steps:

In a large bowl, add the tuna with its olive oil and 1/2 teaspoon each of salt and pepper. Using a fork, break up the tuna into bite-size pieces, then gently toss in the beans and onions. Drizzle with the red wine vinegar and season with more salt and pepper to taste. Transfer the salad to plates and serve.