Insalata Di Fagioli E Tonno Tuna And Bean Salad Recipes

TUSCAN TUNA & CANNELLINI SALAD

Tuscan Tuna & Cannellini Salad image

This easy tuna and bean salad from Tuscany, is a healthy and delicious light meal.

Provided by Nicole Shroff

Time 10m

Number Of Ingredients 8

Ingredients

2 cans cannellini beans (rinsed and drained)
2 cans tuna in oil
1 red onion (finely sliced)
1 tablespoon fresh parsley (chopped)
1/3 cup extra virgin olive oil
2 tablespoons lemon juice
salt (to taste)
freshly ground black pepper (to taste)

Steps:

In a large bowl, break up the tuna into large pieces and add the beans.
In a separate medium size bowl, prepare the dressing by mixing the olive oil, lemon juice, parsley, salt and pepper.
Mix well and pour over the tuna and beans.
Add the onion and mix.
Cover and refrigerate for 15 minutes or till ready to serve.

Nutrition Facts : Calories 498 kcal, Carbohydrate 37 g, Protein 37 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 775 mg, Fiber 11 g, Sugar 1 g, ServingSize 1 serving

INSALATA DI TONNO E FAGIOLI - TUNA & BEAN SALAD

Insalata di Tonno e Fagioli - Tuna & Bean Salad image

Provided by Paula Barbarito-Levitt

Time 15m

Yield 4 as a luncheon dish, 8 as a salad or appetizer

Number Of Ingredients 12

Ingredients

2 - 5 ounce cans of imported Italian tuna packed in olive oil
2 - 14 ounce cans of white broad beans, sometimes referred to as Lupini beans
½ cup diced red pepper
⅓ cup diced red onion
1 cup diced celery, taken from the center of the stalk including the leaves
1 Tbs. capers, rinsed of salt or drained if brine
⅓ cup extra virgin olive oil
Juice of half a large lemon
¼ cup Italian parsley leaves, chipped
Salt
Freshly ground black pepper
3 cups of peppery wild arugula

Steps:

Open the canned beans, place in a colander, and rinse well with running cold water; allow to completely drain.
Open the tuna and drain it of excess olive oil.
Add the pepper, onion, celery and half of the chopped parsley to the drained beans and gently combine; season with salt and freshly ground black pepper.
Arrange the arugula onto a serving platter. Spoon the bean mixture over the arugula. Using a fork, remove the tuna from the cans and place on top of the vegetable, try not to break up the tuna into small pieces. Scatter the remaining parsley and capers over the dish. Drizzle with the extra virgin olive oil followed by the fresh lemon juice.

FAGIOLI E TONNO

Fagioli e tonno image

White Bean and Tuna Salad

Provided by Frank

Categories Antipasto

Time 5m

Number Of Ingredients 7

Ingredients

1 large can cannellini beans, drained and rinsed, or about 500g/1 lb boiled beans
1 can tunafish in olive oil (drained)
1/2 medium red onion (chopped)
A few sprigs of parsley (finely chopped )
1/2 lemon (juiced)
1/3 cup 75 ml best-quality, extra virgin olive oil (or to taste)
Salt and pepper

Steps:

Pour the beans into a colander and rinse them thoroughly. Allow the beans to drain well.
In a large bowl, mix the beans with the tunafish, which you will have drained and broken up into chunks with a fork. Add the rest of the ingredients and toss well. If the mixture is a little dry, add more oil. Adjust for seasoning.
Serve, if you like on a bed of tender lettuce or topped with a light sprinkling of additional onion and parsley for color.