Fagioli E Tonno Recipes

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TONNO E FAGIOLI (TUNA AND BEANS)



Tonno E Fagioli (Tuna and Beans) image

Make and share this Tonno E Fagioli (Tuna and Beans) recipe from Food.com.

Provided by Cluich

Categories     Tuna

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

2 (14 ounce) cans cannellini
2 (7 ounce) cans tuna
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon fresh parsley, chopped (1 tsp. if using dried)
salt and pepper, to taste
3 scallions, thinly sliced (green part only)

Steps:

  • Put the beans in a strainer and rinse with cold water. Drain well, then place in a serving dish. Add the tuna in large flakes.
  • In a separate bowl, mix the oil and lemon juice. Add salt, pepper, and parsley. Mix it all together and pour over the beans and tuna.
  • Sprinkle in the scallions, toss well, and serve.

Nutrition Facts : Calories 500.2, Fat 19, SaturatedFat 3.3, Cholesterol 37.7, Sodium 51.3, Carbohydrate 45.1, Fiber 9.9, Sugar 0.5, Protein 37.8

INSALATA DI FAGIOLI E TONNO: TUNA AND BEAN SALAD



Insalata di Fagioli e Tonno: Tuna and Bean Salad image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 (19-ounce) cans cannellini beans, drained and rinsed
14 ounces canned tuna in oil or water, drained
1 celery stalk, chopped
Juice of 1/2 lemon
1/2 cup extra-virgin olive oil
Salt
Freshly ground black pepper

Steps:

  • Mix cannellini beans, tuna, and celery in a salad bowl. Squeeze the lemon juice into the bowl. Pour in the extra-virgin olive oil. Season with salt and pepper, to taste. Mix well.

ANTIPASTI DI TONNO E FAGIOLI



Antipasti Di Tonno E Fagioli image

A nice quick summer lunch, or can be served as an elegant appetizer salad. If you can find tuna in olive oil, it's well worth it in this recipe, but when draining the tuna, save the olive oil for the dressing. Cook time is actually chill time.

Provided by quotPink Eyedquot J

Categories     Lunch/Snacks

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 (6 ounce) can tuna, drained
1/2 small red onion, diced
1 (14 ounce) can cannellini beans, liquid reserved (any white bean will do)
1 garlic clove, sliced
1 small celery rib, diced
1 tablespoon whole grain mustard (or brown mustard)
1/2 teaspoon dried oregano
3 tablespoons red wine vinegar
1/4 cup olive oil
salt and pepper

Steps:

  • Mix the vinegar, oil, oregano, mustard, , salt and pepper together in a bowl until combined and fairly viscous. If the dressing is too thick, thin it out with some of the reserved bean liquid.
  • Mix the tuna, beans, red onion, celery and garlic into the dressing, breaking the tuna up.
  • Refrigerate for at least an hour before serving, but serve at room temperature.

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