Tuscan Tuna And Cannellini Beans Recipes

TUSCAN TUNA AND CANNELLINI BEANS

Steps:

• Place tuna and orange juice in shallow bowl; toss gently and marinate in refrigerator 5 to 10 minutes.
• Heat canola oil in nonstick saute pan; add onion and saute until translucent, about 3 to 5 minutes.
• Add cannellini beans, tuna, tomatoes, white wine vinegar, basil, pepper and 1 tablespoon orange zest.
• Cover and cook over medium heat until tuna is opaque throughout, about 7 to 9 minutes.
• Sprinkle with parsley and remaining 1 tablespoon orange zest; serve immediately.

TUSCAN TUNA & CANNELLINI SALAD

Steps:

• In a large bowl, break up the tuna into large pieces and add the beans.
• In a separate medium size bowl, prepare the dressing by mixing the olive oil, lemon juice, parsley, salt and pepper.
• Mix well and pour over the tuna and beans.
• Add the onion and mix.
• Cover and refrigerate for 15 minutes or till ready to serve.

TUSCAN TUNA AND WHITE BEAN SALAD

Steps:

• In a medium bowl, combine tomatoes, tuna, red onions, basil, capers, vinegar, olive oil, garlic powder, salt and pepper. Mix until well blended.
• Gently fold in beans. Serve immediately on spinach or refrigerate 1-2 hours before serving.

TUSCAN BEANS WITH TUNA

Steps:

• Heat 3 tablespoons olive oil in a deep skillet over medium heat. Add the garlic and chopped sage and cook until the garlic just starts to brown, about 4 minutes. Add the beans (including the liquid from the cans) and 1 cup water. Increase the heat to medium high and cook, stirring occasionally, until slightly reduced, about 10 minutes. Add the kale and cook, stirring occasionally, until the kale is tender and the liquid looks creamy, 8 to 10 minutes. Season with salt and pepper.
• Meanwhile, toss the tomatoes, celery, olives and roasted peppers in a medium bowl. Heat the remaining 3 tablespoons olive oil in a small skillet over medium heat, then fry the sage leaves until crisp, 3 to 4 minutes; drain on paper towels. Reserve the oil.
• Break the tuna into large chunks and divide among shallow bowls. Spoon the bean mixture around the tuna and top with the olive salad and fried sage. Drizzle with the reserved sage oil and season with salt.

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.