Dijon Tuna Bean Salad Recipes

WHITE BEAN TUNA SALAD

"I adapted this recipe from one in my local newspaper," writes Kathy Armstrong of Post Falls, Idaho. "The zippy Dijon dressing adds interest to the beans, tuna, olives and onion. It makes a filling and healthy lunch that I like to take to work.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

White Bean Tuna Salad image

Steps:

In a small bowl, combine the vinegar, garlic, mustard, sugar, salt and pepper; gradually whisk in oil. , In a large bowl, combine the beans, tuna, olives and onion; add dressing and toss gently. Cover and refrigerate until serving.

Nutrition Facts : Calories 247 calories, Fat 7g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 754mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 6g fiber), Protein 20g protein. Diabetic Exchanges

Ingredients

1/4 cup red wine vinegar
3 garlic cloves, minced
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (12 ounces) light water-packed tuna, drained and flaked
3/4 cup sliced ripe olives
1/2 cup chopped red onion

WHITE BEAN TUNA SALAD WITH VINAIGRETTE

I love tuna, and this recipe is a great way to use good old canned tuna--and it's great to share! The Mediterranean flavors really pack a punch.-Laureen Pittman, Riverside, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 19

White Bean Tuna Salad with Vinaigrette image

Steps:

In a small bowl, whisk the vinaigrette ingredients until well blended., In a large bowl, combine the beans, tuna, red peppers, onion, olives, tomatoes, parsley and oregano. Drizzle with vinaigrette; gently toss to coat. Serve on lettuce.

Nutrition Facts : Calories 367 calories, Fat 24g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 849mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 4g fiber), Protein 15g protein.

Ingredients

VINAIGRETTE:
1/2 cup olive oil
1/4 cup white wine vinegar
2 to 3 tablespoons lemon juice
2 tablespoons snipped fresh dill
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon kosher salt
1/4 teaspoon pepper
SALAD:
1 can (15 ounces) cannellini beans, rinsed and drained
2 cans (5 ounces each) albacore white tuna in water
1 cup chopped roasted sweet red peppers
1/2 cup chopped red onion
1/2 cup chopped pitted Greek olives
1/2 cup chopped oil-packed sun-dried tomatoes
1/2 cup minced fresh parsley
2 teaspoons minced fresh oregano
6 leaves red leaf lettuce

TUNA & WHITE BEAN SALAD WITH CREAMY DIJON DRESSING

A great way to whip up a light and healthy lunch. Most ingredients are already in your fridge and pantry.

Provided by Daily Inspiration S

Categories Lettuce Salads

Time 20m

Number Of Ingredients 10

Tuna & White Bean Salad with Creamy Dijon Dressing image

Steps:

1. Whisk first 4 ingredients in a small bowl. Season with salt and pepper.
2. Toss greens in a large bowl with enough dressing to coat. Divide greens among plates.
3. Toss beans, red peppers and onion in a medium bowl with enough dressing to coat. Top greens with bean mixture, then tuna, dividing equally. Garnish with olives.

Ingredients

1/4 c mayonnaise
1/4 c olive oil (or to your taste)
3 Tbsp dijon mustard
2 Tbsp champagne vinegar
5 c fresh baby greens
1 can(s) cannelini beans (15 oz can, rinsed and drained)
2/3 c jarred roasted red bell pepper, drained
1/3 c red onion
1 pkg solid pack tuna (12 oz.)
2/3 c kalamata olives, pitted and halved

DIJON TUNA & BEAN SALAD

Roasted red peppers, white beans and solid white tuna are mixed with a creamy Dijon sauce and served over field greens to make this festive-looking salad.

Provided by My Food and Family

Categories Home

Time 10m

Yield 4 servings

Number Of Ingredients 8

Dijon Tuna & Bean Salad image

Steps:

Combine first 4 ingredients in medium bowl.
Mix mayo, mustard and crushed pepper until blended. Add to bean mixture; mix lightly.
Serve over salad greens.

Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 14 g

Ingredients

1 can (15 oz.) white beans, rinsed
1 can (5 oz.) solid white tuna, drained, flaked
1/4 cup chopped roasted red peppers
1/4 cup chopped onions
3 Tbsp. KRAFT Real Mayo Mayonnaise
2 tsp. GREY POUPON Country Dijon Mustard
1/4 tsp. crushed red pepper
4 cups tightly packed torn salad greens

TUNA, WHITE BEAN, AND ROASTED PEPPER SALAD WITH CREAM DIJON DRESSING

Categories Salad Bean Fish Mustard Olive No-Cook Quick & Easy Lunch Buffet Mayonnaise Tuna Bell Pepper Lettuce Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 10

Tuna, White Bean, and Roasted Pepper Salad with Cream Dijon Dressing image

Steps:

Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
Toss greens in large bowl with enough dressing to coat. Place greens in center of 4 plates. Toss beans, red peppers and onion in medium bowl with enough dressing to coat. Top greens with bean mixture, then tuna, dividing equally. Garnish with olives and serve.

Ingredients

1/4 cup mayonnaise
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons Champagne vinegar or white wine vinegar
5 cups mixed baby greens
1 15-ounce can small white beans, rinsed, drained
2/3 cup chopped drained roasted red peppers from jar
1/3 cup chopped red onion
1 12-ounce can chunk light tuna
2/3 cup Kalamata olives or other brine-cured black olives, pitted, halved

DIJON FOUR-BEAN SALAD

Karen Riordan of Fern Creek, Kentucky dresses up traditional bean salad with a tangy Dijon mustard vinaigrette. "I'm a busy home-schooling mom, so I love how easy this colorful side dish is to prepare," Karen says. It's also perfect for picnics or potlucks.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 9

Dijon Four-Bean Salad image

Steps:

Cook lima and green beans according to package directions; drain. Place in a large serving bowl; cool. Add kidney beans. , In a jar with a tight-fitting lid, combine the vinegar, sugar, mustard, oil and salt; shake well. Pour over beans and stir gently to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 195 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 644mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges

Ingredients

1 package (10 ounces) frozen baby lima beans
1 package (9 ounces) frozen cut green beans
2 cans (16 ounces each) red kidney beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1/3 cup white vinegar
1/4 cup sugar
3 tablespoons Dijon mustard
2 tablespoons vegetable oil
1/2 teaspoon salt

TUNA AND BEAN SALAD

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

Tuna and Bean Salad image

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

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

TOMATO, TUNA, AND BEAN SALAD

This main dish salad is perfect for lunch or a light dinner. Dill, quinoa, and Parmesan cheese are optional. I make the salad without these, then add them to change things up a bit when we eat the leftovers. Serve by itself or over lettuce.

Provided by Marcia

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 14

Tomato, Tuna, and Bean Salad image

Steps:

Whisk olive oil, vinegar, mustard, dill weed, garlic, sugar, and salt together in a large bowl. Add tomatoes, kidney beans, tuna, quinoa, basil, and onion; gently stir with a large spoon to coat evenly. Spoon salad into serving bowls; top each with about 1 tablespoon Parmesan cheese.

Nutrition Facts : Calories 406.5 calories, Carbohydrate 30.4 g, Cholesterol 23.3 mg, Fat 20.4 g, Fiber 6.3 g, Protein 24.9 g, SaturatedFat 3.4 g, Sodium 409.1 mg, Sugar 1.6 g

Ingredients

5 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon dried dill weed
¼ teaspoon crushed garlic
¼ teaspoon white sugar
1 pinch salt
2 cups halved cherry tomatoes
1 (15 ounce) can white kidney beans (cannellini), rinsed and drained
2 (5 ounce) cans white tuna, drained
1 cup cooked quinoa
⅓ cup chopped fresh basil
2 tablespoons chopped onion
¼ cup grated Parmesan cheese, or to taste

TUNA AND WHITE BEAN SALAD WITH DIJON DRESSING

We sometimes have this for lunch or dinner in the summer when it's too hot to cook. It's got a little bit of everything...veggies,carbs and it's high in protein too. I usually serve with a crusty bread.

Provided by gingersnap

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

Tuna and White Bean Salad With Dijon Dressing image

Steps:

In a small bowl, whisk together olive oil, dijon, red wine vinegar, lemon juice, garlic and salt & pepper to make the dressing.
Set aside.
In a larger bowl, combine tuna, white beans, cherry tomatoes, onion and parsley.
Pour dressing over tuna mixture and toss gently.
Serve over bed of greens.

Nutrition Facts : Calories 288.6, Fat 12.1, SaturatedFat 1.9, Cholesterol 17.8, Sodium 255.7, Carbohydrate 27.2, Fiber 6.4, Sugar 2.3, Protein 18.8

Ingredients

3 tablespoons olive oil
2 tablespoons Dijon mustard
1 teaspoon red wine vinegar
1/2 lemon, juiced
1 garlic clove, minced
salt & pepper
1 (6 ounce) can albacore tuna
1 (15 ounce) can white beans
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
1/4 cup fresh parsley
2 cups mixed greens

TWO-BEAN AND TUNA SALAD

This is the most amazing version of tuna and bean salad I've ever tasted. It incorporates crunchy green beans, a red onion made a little milder by soaking in water, tuna and a bean of your choice. I've used a lush bean called Good Mother Stallard, which really makes this salad stand out. You can substitute borlotti beans, pinto or white beans. If you're using canned beans, rinse them first. Whichever bean you choose, you'll have an amazing light and satisfying meal.

Provided by Martha Rose Shulman

Categories dinner, lunch

Time 15m

Yield 6 Servings

Number Of Ingredients 13

Two-Bean and Tuna Salad image

Steps:

Bring a medium-size pot of water to a boil and add salt to taste. Blanch green beans for 4 minutes (5 minutes if beans are thick), until just tender. Transfer to a bowl of cold water and drain. (Alternatively, steam beans for 4 to 5 minutes). Cut or break beans in half if very long.
Meanwhile, place sliced onion, if using, in a bowl and cover with cold water. Soak 5 minutes. Drain, rinse and drain again on paper towels.
Drain tuna and place in a salad bowl. Break up with a fork. Add cooked dried beans, green beans, onion and herbs. Toss together.
In a small bowl or measuring cup, whisk together vinegar, salt, garlic, mustard and bean broth. Whisk in olive oil. Toss with tuna and bean mixture, and serve.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 457 milligrams, Sugar 2 grams, TransFat 0 grams

Ingredients

3/4 pound green beans, trimmed
1 small red onion, cut in half and sliced in half-moons (optional)
2 5-ounce cans tuna (packed in water or olive oil), drained
1 1/2 cups cooked Good Mother Stallard, borlotti, pinto or white beans (if using canned beans, rinse)
2 tablespoons chopped fresh parsley
2 tablespoons chopped chives
2 teaspoons chopped fresh marjoram or sage
2 tablespoons sherry vinegar or red wine vinegar
Salt to taste
1 garlic clove, minced or puréed
1 teaspoon Dijon mustard
2 tablespoons bean broth
6 tablespoons extra-virgin olive oil

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