Tuna Brown Rice Sumac And Green Bean Salad Recipes

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GREEN BEAN AND TUNA SALAD WITH BASIL DRESSING



Green Bean and Tuna Salad with Basil Dressing image

Our idea of salad for dinner in the height of summer means minimal cooking, lots of fresh greens, and enough protein to feel filling. Here, that means quickly blanched green beans, canned white beans, parsley leaves, and Little Gem lettuce get tossed in a punchy basil dressing with oil-packed tuna and capers.

Provided by Anna Stockwell

Categories     Green Bean     Salad     Shallot     Vinegar     Basil     Lemon Juice     Lettuce     Bean     Parsley     Capers     Tuna     Dairy Free     Peanut Free     Dinner     Quick & Easy     Quick and Healthy     Wheat/Gluten-Free     Summer

Yield 4 servings

Number Of Ingredients 13

1 shallot, coarsely chopped
3 Tbsp. sherry vinegar or red wine vinegar
1 tsp. kosher salt, plus more
1 lb. green beans, trimmed
1 1/2 cups basil leaves
6 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
1 tsp. freshly ground black pepper
1 large or 2 small heads of Little Gem lettuce or romaine hearts, leaves separated
1 (14.5-oz.) can white beans, drained, rinsed
1 cup parsley leaves with tender stems
1/4 cup capers, drained
1 (6-oz.) jar oil-packed tuna, drained, flaked into pieces

Steps:

  • Combine shallot, vinegar, and 1 tsp. salt in a blender jar. Let sit 5-10 minutes to lightly pickle.
  • Meanwhile, cook green beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain, then run under very cold water until cool to the touch.
  • Add basil, oil, lemon juice, and pepper to shallot mixture and blend until mostly smooth. Pour dressing into a large bowl. Add green beans, lettuce, white beans, parsley, and capers and toss with your hands to coat. Add tuna and gently toss to combine. Transfer salad to a platter.

TUNA AND GREEN BEAN SALAD



Tuna and Green Bean Salad image

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

Provided by Vseward Chef-V

Categories     Tuna

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 lbs slender green beans, trimmed, halved crosswise
3 teaspoons salt, plus more to taste
2 large red potatoes, diced
1/3 cup fresh lemon juice
2 garlic cloves, finely chopped
1/3 cup extra virgin olive oil
1 teaspoon dried oregano
3/4 teaspoon fresh ground black pepper
8 ounces cherry tomatoes, halved
1/2 cup chopped fresh basil leaf
1/4 cup chopped fresh Italian parsley
9 ounces canned tuna packed in oil, drained

Steps:

  • Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes.
  • Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel.
  • Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel.
  • In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.

Nutrition Facts : Calories 246.6, Fat 11.9, SaturatedFat 1.8, Cholesterol 5.7, Sodium 998.7, Carbohydrate 23.4, Fiber 5.1, Sugar 3.1, Protein 13.1

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