PASTA SALAD WITH TUNA, CELERY, WHITE BEANS AND OLIVES
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
- Add the tuna, celery, white beans and olives to the bowl with the pasta.
- Make the dressing: Whisk the mayonnaise, sour cream, lemon juice, herbs, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.
LINGUINE WITH ITALIAN TUNA AND WHITE BEANS
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
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.
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
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
WHITE BEAN AND TUNA PASTA SALAD
You can also add a hard-boiled egg or 2 to this recipe as well as grape tomatoes, chunked artichoke hearts, or pitted olives. If you are starting with dry beans, simmer with a clove of garlic and a bay leaf or sprig of rosemary to the water to boost flavor. This is a quick and easy pasta salad with great flavors. Recipe courtesy of Spilling the Beans.
Provided by AmyZoe
Categories Tuna
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta according to package directions. Run under cool water and drain well and transfer to a bowl.
- Add the beans, flake in the tuna, and add the celery, parsley, and/or basil.
- In a small jar or bowl, shake or whisk together the oil, vinegar, and garlic.
- Drizzle over the salad and toss to coat.
- Season with salt and pepper and serve or refrigerate until needed.
TUNA AND BEAN PASTA SALAD
This is a favorite around our house! It's realtively low in fat, has tons of fibre and is great for next day lunches too! I prefer to eat this just with oil and lemon, but my husband adds some mayonaise for a creamy texture.
Provided by Headhunter
Categories Tuna
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Boil water with salt and set pasta to cook just until texture is beyond a la dente, but not soft.
- Drain tuna and add to large glass bowl. Break larger pieces so tuna is flakey.
- Drain and wash beans and add to tuna.
- Place non-oil packed sundried tomatoes in a bowl with hot water. Let stand for 5 minutes. After five minutes, drain excess water from tomatoes, chop and add to tuna and beans.
- Remove olive pits by cutting a slit into each olive length wise. Add to tuna, beans and tomatoes.
- Add chopped onion, garlic, celery, carrot, bell pepper.
- Add mustard, oregano, basil, (dried or fresh) salt & pepper to taste, olive oil and lemon.
- Stir and serve immediately or refrigerate for use up to 2 days later.
- Add mayonaise to large bowl mixture or individual servings - if desired.
Nutrition Facts : Calories 725.6, Fat 17.4, SaturatedFat 2.6, Cholesterol 19.3, Sodium 285.7, Carbohydrate 112.7, Fiber 10.7, Sugar 4.4, Protein 37.4
WHITE BEAN TUNA SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
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.
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