TUNA & BUTTERBEAN SALAD
A cheap and healthy way to get more fibre and vitamin C into your diet
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Halve the onion and slice it as thinly as possible. Tip into a salad bowl and flake in the tuna. Gently stir in the butterbeans and cherry tomatoes.
- Whisk the olive oil, lemon juice and mustard together, then season. Drizzle the dressing over the salad and scatter the parsley over. Mix gently to combine and serve straight away.
Nutrition Facts : Calories 396 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 0.41 milligram of sodium
MEXICAN TUNA & BEAN SALAD
This no-cook spicy salad is perfect for a supper in a flash
Provided by Good Food team
Categories Lunch, Supper
Time 10m
Number Of Ingredients 8
Steps:
- Toast the pitta breads. Once cool, tear into large pieces. Mix together the beans, avocado, tomatoes, spring onions and chilli. Flake the tuna on top of the salad, pour over the salad dressing, then add the crisp pieces of pitta. Mix gently and serve straight away.
Nutrition Facts : Calories 820 calories, Fat 32 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 15 grams sugar, Fiber 15 grams fiber, Protein 55 grams protein, Sodium 3.18 milligram of sodium
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
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
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 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.
TUNA AND GREEN BEAN SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 27m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel.
- Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel.
- In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.
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
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
10-MINUTE TUNA & BEAN SALAD
A colourful and tasty super-healthy salad
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 10m
Number Of Ingredients 7
Steps:
- Mix the carrot, pepper, sugar snap peas and beans together in a large bowl. Gently toss in the salad leaves and half of the dressing, then flake the tuna over. Drizzle with more dressing when you serve.
Nutrition Facts : Calories 211 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.2 milligram of sodium
BEAN AND TUNA SALAD
Provided by Florence Fabricant
Categories dinner, easy, quick, weekday, salads and dressings, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place onion rings in a bowl, cover with cold water and squeeze them with your hands seven or eight times to release a slightly milky liquid into the water (in the process the onion becomes milder). Drain onion rings, replace in the bowl and re-cover with water. Repeat this procedure two or three times. Before using the onions, gather them tightly in your hand to squeeze out all excess moisture.
- Put the beans and onion in a serving bowl, sprinkle liberally with salt and toss.
- Drain the tuna, and add it to the bowl, breaking it into large flakes with a fork.
- Pour on enough olive oil to coat the mixture well, add a dash of vinegar and a generous amount of pepper. Toss thoroughly and check for seasoning; then serve.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 14 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 341 milligrams, Sugar 1 gram
TUNA AND BEAN SALAD
Make and share this Tuna and Bean Salad recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix all the ingredients together and serve.
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