Tuna And Cannellini Salad With Lemon Recipes

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TUNA AND CANNELLINI BEAN SALAD



Tuna and Cannellini Bean Salad image

This recipe was originally on Epicurious. I added to it and it is a great lunch for two. I serve this with fresh fruit. It is perfect for South Beach Dieters.

Provided by carole in orlando

Categories     Lunch/Snacks

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 11

1 (6 ounce) can albacore tuna in water
1 (15 ounce) can cannellini beans, drained
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/3 cup chopped onion
1/2 cup chopped celery
6 grape tomatoes, halved
1/2 cup sliced stuffed green olive
1 teaspoon dried basil
1 teaspoon dried dill weed
salt and pepper

Steps:

  • Drain the canned beans well.
  • Drain the tuna.
  • In a bowl add the chopped onions, celery, halved tomatoes and slice olives.
  • Add the tuna and cannellini beans.
  • Mix the olive oil, red wine vinegar and spices together.
  • Pour the dressing over the tuna mixture and toss gently to blend well.
  • Chill before serving, overnight if possible.

Nutrition Facts : Calories 616.4, Fat 23.9, SaturatedFat 3.7, Cholesterol 37.5, Sodium 376.4, Carbohydrate 59.6, Fiber 14.9, Sugar 2.4, Protein 42.8

TUNA AND CANNELLINI SALAD WITH LEMON



Tuna and Cannellini Salad With Lemon image

This is a low glycemic recipe. The tuna bean salad will keep in the fridge, covered for up to 1 day.

Provided by kelly in TO

Categories     Salad Dressings

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons lemon juice
1 garlic clove, minced
1/4 teaspoon salt (to taste)
1/8 teaspoon crushed red pepper flakes
1/4 cup extra virgin olive oil
fresh ground pepper
1 (15 ounce) can cannellini beans, drained and rinsed
1 (6 ounce) can water-packed chunk light tuna, drained and flaked
1/3 cup finely diced red onion
2 teaspoons chopped fresh rosemary
1 1/2 teaspoons freshly grated lemon zest
6 cups arugula, washed, dried, and torn into bite size peices
1 cup cherry tomatoes, quartered

Steps:

  • To make the dressing: combine the lemon juice, garlic, salt, and crushed red pepper in a small bowl.
  • Gradually whisk in the oil.
  • Season with pepper.
  • To make the salad: combine the beans, tuna, onion, rosemary, and lemon zest in a medium bowl.
  • Add 1/4 cup of the lemon garlic dressing (save remaining dressing for the arugula)
  • Toss well to coat.
  • Just before serving, place the arugula in a large bowl.
  • Add the reserved lemon garlic dressing and toss well.
  • Divide the arugula mixture among 4 plates.
  • Top with the tuna bean salad and garnish with cherry tomatoes.

Nutrition Facts : Calories 341.1, Fat 14.5, SaturatedFat 2.1, Cholesterol 12.8, Sodium 306.5, Carbohydrate 32, Fiber 8, Sugar 2.9, Protein 22.5

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