Two Bean Tuna Salad Recipes

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.

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.

Steps:

• Whisk together the oil, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Add the beans, parsley, celery, scallions and red onions and stir until well combined. Add additional salt and pepper to taste. Serve at room temperature.

Steps:

• Put the potatoes in a pan of boiling water, then boil for 6-8 mins until almost tender. Add both types of beans, then cook for a further 5 mins until everything is cooked. Meanwhile, make the dressing. Whisk together the harissa and vinegar in a small bowl with a little seasoning. Whisk in the oil until the dressing is thickened. Drain potatoes well, toss with half of the dressing, then leave to cool.
• Flake the tuna, then fold into the potatoes. Add the remaining dressing. then gently toss. Divide between 4 bowls and serve each portion with a handful of rocket or watercress on top. Serve warm or cold.

Steps:

• Place first seven ingredients in a large bowl. Whisk together oil, lemon zest, lemon juice, garlic and salt; drizzle over salad. Add tuna and toss gently to combine.

Steps:

• Put the green beans in a pan of boiling water for one minute.
• Drain and immediately splash with cold water to stop the cooking process.
• Finely slice the red onion, then put in a large bowl and squeeze over the lemon juice.
• Drain and rinse the butter or cannellini beans, then throw them into the bowl with the green beans, chilli and tomato.
• Splash with three tablespoons of the olive oil from the tuna.
• Season with salt and pepper and toss until well mixed.
• Break the tuna in chunks and scatter it over the top, then finish with the parsley.
• Arrange the lettuce on two dinner plates, to make a nest for the salad.
• Divide the salad between the two plates, garnish with the egg and serve with buttered bread.

Steps:

• Combine all ingredients in a large bowl. Cover and chill until ready to serve.