Tuna Tomato And White Bean Salad Recipes

TUNA, TOMATO & WHITE BEAN SALAD

Steps:

• In a small bowl, whisk together the olive oil, red wine vinegar, Dijon, lemon juice, salt and pepper until emulsified. The dressing should have some zing, as this is needed to flavor the salad well. Place the beans in a large bowl. Add the 2 cans of drained tuna. I flake with a fork as I add to the bowl, keeping some good-size chunks. Add the tomatoes and herbs, and toss to incorporate. Pour enough vinaigrette over the salad to evenly coat. I usually add most but not all. At this point you can cover and refrigerate the salad for an hour or two. In this case, you may want to add an extra drizzle of the dressing just before serving, as beans are absorbent. Any extra dressing is also helpful if you choose to add optional extras (see notes section) like greens, artichokes, etc. Serve at room temperature or chilled with a crusty piece of bread, corn on the cob, zucchini noodles, or all by itself. Cover and store any leftovers in the refrigerator where they will keep for approximately 4 days.

TUNA, TOMATO, AND WHITE-BEAN SALAD

Steps:

• Place potatoes in a medium saucepan; add enough water to cover by 2 inches and 1 tablespoon salt. Bring to a boil, then cook until fork-tender, about 5 minutes. Using a slotted spoon, transfer to a plate. Return water to a boil; add green beans and cook until bright green and crisp-tender, 3 to 4 minutes. Drain.
• Mix together garlic and vinegar; let stand 5 minutes. Grate 1 or 2 tomatoes to yield 1/2 cup; add to vinegar mixture. Whisk in oil; season to taste. Cut remaining tomatoes into wedges, arrange on a platter, season, and drizzle with oil.
• Toss white beans with half of dressing. Toss green beans with 1 tablespoon dressing; arrange on platter with potatoes, tuna, white beans, and arugula. Season to taste, drizzle with remaining dressing, and serve.

WHITE BEAN, TUNA AND TOMATO SALAD

Steps:

• Flake tuna into a medium-size bowl; add next six ingredients; drizzle Dressing over all and toss gently to mix.
• Spoon onto lettuce leaves and top with chopped egg, if desired.
• Serves 4.

SEARED TUNA STEAK WITH WHITE BEAN AND TOMATO SALAD

Steps:

• To make the steaks: Combine lemon zest, oil, salt, and pepper and marinate the steaks for 10 to 30 minutes (but no longer than 30 minutes or the fish will start to break down.)
• Preheat the oven to 350 degrees F.
• In a hot but not smoking pan, sear on each side for 2 minutes. Transfer the steaks to an ovenproof dish and finish in the oven for 5 minutes.
• To make the salad: In a medium skillet, cook the shallots in 2 tablespoons of oil for 5 minutes. Add the beans, stock, rosemary, and pepper and gently cook for 7 to 8 minutes on low.
• Remove the pan from the heat and very gently fold the cherry tomatoes into the bean mixture, taking care not to break them.
• To serve, thinly slice the heirloom or plum tomato and place 4 slices on each plate. Mound the salad in the middle and sprinkle with the remaining oil.

TUNA, TOMATO AND WHITE BEAN SALAD

Steps:

• To prepare dressing, whisk together first 7 ingredients (lemon juice through pepper) until blended.
• Combine tomatoes, green onion, parsley, beans and tuna in a bowl. Add dressing and toss to combine. Place lettuce leaves on individual serving plates. Top with salad.

WHITE BEAN TUNA SALAD

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.

TUNA, SUN-DRIED TOMATO, AND WHITE BEAN SALAD

Steps:

• In a medium bowl, blend lemon juice, garlic, salt and pepper.
• Gradually whisk in olive oil.
• Add the beans, tuna, tomatoes, onion and parsley.
• Cover and chill.

TUNA WITH TUSCAN WHITE BEAN SALAD

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.

GRIDDLED TUNA WITH BEAN & TOMATO SALAD

Steps:

• Put the tuna in a shallow dish, drizzle over the oil and lemon juice, scatter over the garlic and rosemary. Turn the tuna so it's well coated. Cover and put in the fridge for 30 minutes (you can leave it for longer if convenient).
• Tip the beans into a large bowl. Toss in the tomatoes, onion and rocket. Put the oil, lemon juice, mustard, honey and salt and pepper in a screw top jar. Seal and put aside.
• Heat a cast iron ridged grill pan or frying pan until very hot. Cook the tuna on a moderately high heat for 2 minutes each side - don't overcook or it will be dry.
• Shake the dressing. Pour over the salad. Mix. Serve the salad with the tuna on top.

TOMATO, TUNA, AND BEAN SALAD

Steps:

• Whisk olive oil, vinegar, mustard, dill weed, garlic, sugar, and salt together in a large bowl. Add tomatoes, kidney beans, tuna, quinoa, basil, and onion; gently stir with a large spoon to coat evenly. Spoon salad into serving bowls; top each with about 1 tablespoon Parmesan cheese.

WHITE BEANS AND TUNA SALAD

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.

TUNA AND WHITE BEAN SALAD

Steps:

• Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Whisk together garlic paste, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well. Let stand at room temperature 10 minutes.
• Gently toss beans, cucumber, tomatoes, and parsley with half of dressing. Transfer to a platter or bowl and arrange tuna on top, breaking up any large pieces with a fork. Drizzle remaining dressing over tuna.

TOMATOES AND TUNA SALAD

Steps:

• In a bowl, combine tuna, cheese, mayonnaise, celery, onion, pickle, pickle juice, salt, celery seed and pepper. Chill. Cut tomatoes, not quite through, into quarters; place on individual plates and spread apart. Spoon 1/2 cup salad into each. Garnish with bacon bits if desired.