Tuna White Bean Salad With Creamy Dijon Dressing Recipes

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WHITE BEAN TUNA SALAD



White Bean Tuna Salad image

Provided by Giada De Laurentiis

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

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

"I adapted this recipe from one in my local newspaper," writes Kathy Armstrong of Post Falls, Idaho. "The zippy Dijon dressing adds interest to the beans, tuna, olives and onion. It makes a filling and healthy lunch that I like to take to work.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1/4 cup red wine vinegar
3 garlic cloves, minced
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (12 ounces) light water-packed tuna, drained and flaked
3/4 cup sliced ripe olives
1/2 cup chopped red onion

Steps:

  • In a small bowl, combine the vinegar, garlic, mustard, sugar, salt and pepper; gradually whisk in oil. , In a large bowl, combine the beans, tuna, olives and onion; add dressing and toss gently. Cover and refrigerate until serving.

Nutrition Facts : Calories 247 calories, Fat 7g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 754mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 6g fiber), Protein 20g protein. Diabetic Exchanges

TUNA, WHITE BEAN, AND ROASTED PEPPER SALAD WITH CREAM DIJON DRESSING



Tuna, White Bean, and Roasted Pepper Salad with Cream Dijon Dressing image

Categories     Salad     Bean     Fish     Mustard     Olive     No-Cook     Quick & Easy     Lunch     Buffet     Mayonnaise     Tuna     Bell Pepper     Lettuce     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 10

1/4 cup mayonnaise
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons Champagne vinegar or white wine vinegar
5 cups mixed baby greens
1 15-ounce can small white beans, rinsed, drained
2/3 cup chopped drained roasted red peppers from jar
1/3 cup chopped red onion
1 12-ounce can chunk light tuna
2/3 cup Kalamata olives or other brine-cured black olives, pitted, halved

Steps:

  • Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
  • Toss greens in large bowl with enough dressing to coat. Place greens in center of 4 plates. Toss beans, red peppers and onion in medium bowl with enough dressing to coat. Top greens with bean mixture, then tuna, dividing equally. Garnish with olives and serve.

TUNA, WHITE BEAN AND ROASTED PEPPER SALAD WITH CREAMY DIJON DRES



Tuna, White Bean and Roasted Pepper Salad With Creamy Dijon Dres image

A great dish to whip up for a light lunch as it uses pantry items along with baby greens. So delicious and healthy.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup mayonnaise
1/4 cup olive oil (or to your taste)
3 tablespoons Dijon mustard
2 tablespoons champagne vinegar (or white vinegar)
5 cups fresh baby greens
1 (15 ounce) can small white beans, rinsed and drained
2/3 cup roasted red pepper, drained (jarred)
1/3 cup red onion, chopped
1 (12 ounce) can chunk light tuna (packed in water or oil)
2/3 cup kalamata olive, pitted and halved

Steps:

  • Whisk first 4 ingredients in a small bowl. Season dressing with salt and pepper.
  • Toss greens in a large bowl with enough dressing to coat. Divide greens among plates. Toss beans, red peppers, and onion in a medium bowl with enough dressing to coat. Top greens with bean mixture, then tuna, dividing equally. Garnish with olives.

Nutrition Facts : Calories 439.5, Fat 22.3, SaturatedFat 3.2, Cholesterol 29.4, Sodium 1010.5, Carbohydrate 30.2, Fiber 6.7, Sugar 1.9, Protein 30.6

WHITE BEAN TUNA SALAD



White Bean Tuna Salad image

'I adapted this recipe from one in my local newspaper,' writes Kathleen Law, Post Falls, Idaho. 'The zippy Dijon dressing adds interest to the beans, tuna, olives and onion. It makes a filling and healthy lunch that I like to take to work.

Provided by Allrecipes Member

Time 30m

Yield 6

Number Of Ingredients 11

¼ cup red wine vinegar
3 garlic clove (blank)s garlic cloves, minced
2 teaspoons Dijon mustard
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
2 (15 ounce) cans white kidney or cannellini beans, drained and rinsed
2 (6 ounce) cans light water-packed albacore tuna, drained and flaked
¾ cup sliced black olives
½ cup chopped red onion

Steps:

  • In a small bowl, combine the vinegar, garlic, mustard, sugar, salt and pepper; gradually whisk in oil. In a large bowl, combine the beans, tuna, olives and onion; add dressing and toss gently. Cover and refrigerate until serving.

Nutrition Facts : Calories 254.9 calories, Carbohydrate 24.1 g, Cholesterol 23.5 mg, Fat 8.6 g, Fiber 6.2 g, Protein 19 g, SaturatedFat 1.3 g, Sodium 861.8 mg, Sugar 1.3 g

DIJON TUNA & BEAN SALAD



Dijon Tuna & Bean Salad image

Roasted red peppers, white beans and solid white tuna are mixed with a creamy Dijon sauce and served over field greens to make this festive-looking salad.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 can (15 oz.) white beans, rinsed
1 can (5 oz.) solid white tuna, drained, flaked
1/4 cup chopped roasted red peppers
1/4 cup chopped onions
3 Tbsp. KRAFT Real Mayo Mayonnaise
2 tsp. GREY POUPON Country Dijon Mustard
1/4 tsp. crushed red pepper
4 cups tightly packed torn salad greens

Steps:

  • Combine first 4 ingredients in medium bowl.
  • Mix mayo, mustard and crushed pepper until blended. Add to bean mixture; mix lightly.
  • Serve over salad greens.

Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 14 g

WHITE BEAN TUNA SALAD WITH VINAIGRETTE



White Bean Tuna Salad with Vinaigrette image

I love tuna, and this recipe is a great way to use good old canned tuna--and it's great to share! The Mediterranean flavors really pack a punch.-Laureen Pittman, Riverside, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 19

VINAIGRETTE:
1/2 cup olive oil
1/4 cup white wine vinegar
2 to 3 tablespoons lemon juice
2 tablespoons snipped fresh dill
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon kosher salt
1/4 teaspoon pepper
SALAD:
1 can (15 ounces) cannellini beans, rinsed and drained
2 cans (5 ounces each) albacore white tuna in water
1 cup chopped roasted sweet red peppers
1/2 cup chopped red onion
1/2 cup chopped pitted Greek olives
1/2 cup chopped oil-packed sun-dried tomatoes
1/2 cup minced fresh parsley
2 teaspoons minced fresh oregano
6 leaves red leaf lettuce

Steps:

  • In a small bowl, whisk the vinaigrette ingredients until well blended., In a large bowl, combine the beans, tuna, red peppers, onion, olives, tomatoes, parsley and oregano. Drizzle with vinaigrette; gently toss to coat. Serve on lettuce.

Nutrition Facts : Calories 367 calories, Fat 24g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 849mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 4g fiber), Protein 15g protein.

GARBANZO BEAN, TUNA AND ONION SALAD WITH CREAMY LEMON DRESSING



Garbanzo Bean, Tuna and Onion Salad with Creamy Lemon Dressing image

Categories     Salad     Onion     No-Cook     Low Fat     Yogurt     High Fiber     Tuna     Chickpea     Summer     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1/4 cup plain nonfat yogurt
3 tablespoons low-fat mayonnaise
1 1/2 tablespoons Dijon mustard
1 teaspoon grated lemon peel
1 6-ounce can solid white tuna in spring water, drained
2 tablespoons fresh lemon juice
1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained
1 cup chopped sweet onion (such as Maui)
1 cup chopped celery
1 cup cherry tomatoes, halved
1/2 cup chopped fresh Italian parsley

Steps:

  • Whisk yogurt, mayonnaise, mustard and lemon peel in small bowl to blend.
  • Toss tuna with lemon juice in large bowl. Add garbanzo beans, onion, celery, tomatoes, parsley and yogurt dressing to bowl. Toss to blend. Season salad to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)

POTATO AND TUNA SALAD WITH CAPERS AND DIJON DRESSING



Potato and Tuna Salad With Capers and Dijon Dressing image

Make and share this Potato and Tuna Salad With Capers and Dijon Dressing recipe from Food.com.

Provided by Abby Girl

Categories     Potato

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 9

2 medium potatoes (or use baby potatoes)
2 green onions, sliced
184 g tuna, drained (or 400 gm fresh tuna steak)
3 tablespoons white wine vinegar
3 tablespoons olive oil
1 1/2 tablespoons parsley, chopped (or cilantro)
2 tablespoons capers, rinsed and drained
1 teaspoon Dijon mustard
salt and pepper

Steps:

  • Cook unpeeled potatoes in boiling water until tender.
  • Drain and cool.
  • Peel and cube potatoes.
  • Combine potatoes, green onions and tuna in bowl.
  • In seperate bowl, whisk together vinegar, olive oil, parsley, capers, mustard and salt and pepper.
  • Pour over potato mixture and toss to coat.
  • Serve at room temperature.

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