Tuna And White Beans Recipes

WHITE BEAN TUNA SALAD

White Bean Tuna Salad image

Provided by Giada De Laurentiis

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 (6-ounce) cans dark meat tuna, packed in olive oil
2 (15-ounce) cans cannelini white beans, drained and rinsed
1/3 cup small capers, nonpareil in brine, drained and rinsed
6 tablespoons red wine vinegar
Sea salt and fresh ground black pepper
1 medium red onion, thinly sliced
1 1/2 cups cherry tomatoes
2 cups fresh arugula
6 fresh basil leaves

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.

WHITE BEAN & TUNA SALAD

White Bean & Tuna Salad image

If you are going to make a white bean & tuna salad (which, if you've never had it, might not sound good, but is) with canned goods, this is a good recipe. This is from a book called _Culinary Journey to the Mediterranean. You can serve this with pita bread or pita chips, and/or on a bed of arugula or watercress.

Provided by Nose5775

Categories Tuna

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (19 ounce) can cannellini beans
1 (6 ounce) can solid white tuna packed in water
2 tablespoons green onions, sliced
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 clove garlic, minced

Steps:

Rinse and drain beans.
Drain and flake tuna.
Combine all ingredients.
Refrigerate.

TUNA AND WHITE BEAN LETTUCE WRAPS

Tuna and White Bean Lettuce Wraps image

Say bye-bye to ho-hum tuna salad. Here's a recipe we actually look forward to eating. -Heather Senger, Madison, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 can (12 ounces) light tuna in water, drained and flaked
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup chopped red onion
2 tablespoons olive oil
1 tablespoon minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon pepper
12 Bibb or Boston lettuce leaves (about 1 medium head)
1 medium ripe avocado, peeled and sliced

Steps:

In a small bowl, combine the first 7 ingredients; toss lightly to combine. Serve in lettuce leaves; top with avocado.

Nutrition Facts : Calories 279 calories, Fat 13g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 421mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges

TUNA WITH TUSCAN WHITE BEAN SALAD

Tuna with Tuscan White Bean Salad image

Once the tuna steaks hit the grill, do not move them around or they may tear. This recipe is for tuna that is still pink in the middle (medium-rare). Increase the cooking time for tuna that is more cooked through. -Vance E. Werner Jr., Franklin, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1 can (15 ounces) cannellini beans, rinsed and drained
3 celery ribs, finely chopped
1 medium sweet red pepper, finely chopped
1 plum tomato, seeded and finely chopped
1/2 cup fresh basil leaves, thinly sliced
1/4 cup finely chopped red onion
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
TUNA:
4 tuna steaks (6 ounces each)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first 6 ingredients. In a small bowl, whisk the oil, vinegar, lemon juice, salt and pepper. Pour over bean mixture; toss to coat. Refrigerate until serving., Brush tuna with oil. Sprinkle with salt and pepper; place on greased grill rack. Cook, covered, over high heat or broil 3-4 in. from the heat until slightly pink in the center for medium-rare, 3-4 minutes on each side. Serve with salad.

Nutrition Facts : Calories 409 calories, Fat 16g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 517mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 6g fiber), Protein 45g protein. Diabetic Exchanges

WHITE BEANS AND TUNA SALAD

White Beans And Tuna Salad image

Provided by Marian Burros

Categories salads and dressings

Time 1h45m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 cups dry white kidney, marrow, Great Northern or navy beans
2 quarts water
1/4 cup olive oil
1 tablespoon lemon juice
Salt to taste and lots of freshly ground black pepper
1/4 cup finely chopped green onion
2 tablespoons minced parsley
1 (7-ounce) can tuna, preferably packed in olive oil

Steps:

Combine beans with water and bring to boil. Boil briskly for 2 minutes, remove from heat and let beans soak for 1 hour. Then cook them again in soaking water over low heat for another 1 1/2 hours, or until tender, adding more water, if necessary, to keep them covered. Drain.
Combine oil, lemon juice, salt and pepper and pour over beans while still warm. Add green onions and parsley and mix gently. Refrigerate.
To serve, drain tuna, break into chunks and place on top of beans.

Nutrition Facts : @context http, Calories 608, UnsaturatedFat 36 grams, Carbohydrate 43 grams, Fat 43 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 1011 milligrams, Sugar 3 grams

LINGUINE WITH ITALIAN TUNA AND WHITE BEANS

Linguine with Italian Tuna and White Beans image

Provided by Georgia Downard

Categories Bean Pasta Dinner Lunch Seafood Tuna Healthy Self Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

8 ounces spinach linguine
8 ounces canned Italian tuna packed in oil
1/4 cup fresh lemon juice
2 large cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 can (15 ounces) cannellini beans, rinsed and drained
1 small red onion, thinly sliced
1/2 cup chopped Italian leaf parsley, plus whole leaves for garnish
1/2 thinly sliced lemon (optional)

Steps:

Cook pasta as directed on package; drain and rinse under cold water. Drain tuna, reserving oil in a salad bowl; whisk juice, garlic, salt and pepper with oil. Flake tuna into same bowl. Add pasta, beans, onion and chopped parsley; toss gently to coat with dressing. Serve garnished with parsley leaves and lemon slices, if desired.

TUNA AND WHITE BEANS

Tuna and White Beans image

Getting protein from seafood and beans, rather than meat, is a good way to keep arteries clear. This tuna and white beans recipe makes for a delicious snack or light lunch.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Yield Makes three 2/3-cup servings

Number Of Ingredients 8

Ingredients

1 can (5 ounces) oil-packed tuna (drained)
2/3 cup canned white beans (drained), such as cannellini
1/4 cup raisins
1/4 cup torn fresh flat-leaf parsley
Zest of 1/2 lemon
1/8 teaspoon coarse salt
Ground pepper
1 tablespoon fresh lemon juice

Steps:

Mix together tuna, beans, raisins, parsley, lemon zest, lemon juice, and salt. Season with pepper.

Nutrition Facts : Calories 176 g, Cholesterol 15 g, Fat 4 g, Fiber 3 g, Protein 16 g, Sodium 256 g

ONE-PAN TUNA-WHITE BEAN CASSEROLE

One-Pan Tuna-White Bean Casserole image

This is not the classic, cream-of-something soup tuna casserole you may be familiar with. It's based on a recipe for a Breton tuna and white bean gratin from the food writer Diana Henry's cookbook, "Simple" (Mitchell Beazley, 2016). Several steps were eliminated, and an essential potato chip topping was added, which may put it squarely into tuna casserole territory. But you can call it whatever you like. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)

Provided by Melissa Clark

Categories dinner, casseroles, seafood, main course

Time 50m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 onion, 2 shallots, 4 scallions or 2 leeks, chopped
2 tablespoons olive oil
Pinch of red-pepper flakes
Pinch of kosher salt
6 garlic cloves, sliced
1 rosemary sprig (optional)
2 anchovy fillets (optional)
2 (15-ounce) cans white beans, drained and rinsed
1/2 cup white wine, or use water or broth
1/4 cup milk
2 (5-ounce) cans of tuna
1 to 2 tablespoons chopped fresh herbs such as parsley, basil, tarragon, chives or a combination
Zest of 1/2 lemon
Kosher salt and black pepper
4 to 6 tablespoons grated cheese (any kind, though Gruyère, Cheddar, Parmesan or Jarlsberg would be great)
1/2 cup potato chips, crushed
1 tablespoon butter, cut into small pieces
Lemon juice, for serving

Steps:

Heat oven to 350 degrees. In an ovenproof skillet, sauté a chopped onion (or shallots, scallions or leeks) in olive oil over medium-high heat until soft, about 5 minutes.
Add red-pepper flakes, salt and garlic cloves. Throw in the rosemary sprig, if using. Add anchovy fillets, if using. Cook for another 2 minutes, until the garlic is slightly golden and very fragrant.
Add the white beans and the wine. Let it simmer until the liquid evaporates and the beans are soft, about 5 minutes, then mash the beans with a potato masher or a fork. Make them as smooth or lumpy as you like. You just want to release some of their starch. Turn off the heat.
Now, add the milk and the tuna. If you have the oil-packed kind, add the oil. If you have the water-packed kind, drain them, and drizzle in more olive oil.
Mash the tuna into the beans, leaving it a little chunky. Mix in the herbs, lemon zest and add lots of black pepper. Finally, mix in 2 to 4 tablespoons of any kind of grated cheese. Taste and add more salt and pepper if needed.
Spread the mixture evenly in the skillet, and top it with potato chips. Scatter on more grated cheese, about another 2 tablespoons, and dot the top with little nuggets of butter.
Bake until the tuna mixture bubbles around the edges, 20 to 25 minutes. If you want the potato chips to get more brown, you could run the whole pan under the broiler. Finish with lemon juice.

QUICK TUNA AND WHITE BEANS

Quick Tuna and White Beans image

A natural pairing, white beans and tuna fish get a bit of brightening from a squeeze of lemon juice for a protein-packed snack idea.

Provided by Martha Stewart

Categories Breakfast & Brunch Recipes

Number Of Ingredients 6

Ingredients

2 ounces drained, water-packed tuna
3 tablespoons cooked white beans
1 teaspoon olive oil
1/4 teaspoon coarse salt
Pepper
1 to 2 teaspoons lemon juice

Steps:

Mix 2 ounces drained, water-packed tuna with 3 tablespoons cooked white beans. Top with a simple dressing of 1 teaspoon olive oil, 1/4 teaspoon coarse salt, pepper, and 1 to 2 teaspoons lemon juice.

TUNA WITH WHITE BEANS AND SUN-DRIED TOMATO SAUCE

Tuna with White Beans and Sun-Dried Tomato Sauce image

Provided by Jeff Tunks

Categories Bean Fish Tomato Sauté Dinner Tuna Legume Fall Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1 cup dried Great Northern beans (about 6 1/2 ounces)
5 cups chicken stock or canned low-salt chicken broth
7 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
5 teaspoons chopped fresh thyme or 2 teaspoons dried
1 tablespoon grated lemon peel
4 6- to 8-ounceahi tuna steaks (each about 3/4 to 1 inch thick)
Sun-dried Tomato Sauce

Steps:

Place beans in medium bowl. Add enough cold water to cover beans by 3 inches. Let stand overnight. Drain.
Combine beans and stock in large saucepan. Bring to boil. Reduce heat to medium; cover and simmer until beans are just tender, about 1 hour. Drain, reserving 1/2 cup cooking liquid.
Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion, carrot and celery and sauté until almost tender, about 5 minutes. Add thyme and lemon peel and stir 1 minute. Add beans, reserved 1/2 cup cooking liquid and 2 tablespoons oil and toss until heated through, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Cover to keep warm.
Heat remaining 2 tablespoons oil in another heavy large skillet over medium-high heat. Sprinkle tuna with salt and pepper. Add tuna to skillet and cook to desired doneness, about 3 minutes per side for medium.
Spoon beans onto center of each of 4 plates, dividing equally among plates. Top each with tuna steak. Spoon Sun-dried Tomato Sauce over tuna steaks and serve immediately.

TUNA AND WHITE BEAN SALAD

Tuna and White Bean Salad image

Make and share this Tuna and White Bean Salad recipe from Food.com.

Provided by LuLu Bear

Categories Tuna

Time 30m

Yield 24 serving(s)

Number Of Ingredients 9

Ingredients

1 (15 ounce) can white beans
1 (6 ounce) can tuna, drained and flaked
1/4 red onion, finely chopped
2 -3 sprigs fresh rosemary, finely chopped
2 cups arugula, finely chopped
1 lemon, juice of
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Drain beans well and place half the beans into a bowl.
Mash remaining beans with a fork.
Combine mashed and whole beans with tuna, onion, rosemary, and arugula.
Dress the salad with lemon juice, olive oil, salt, and pepper.
Serve with crackers.

Nutrition Facts : Calories 37.3, Fat 1, SaturatedFat 0.2, Cholesterol 2.7, Sodium 28.4, Carbohydrate 4.2, Fiber 0.9, Sugar 0.1, Protein 3

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