Tuscan Tuna And Cannellini Beans Recipes

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TUSCAN TUNA AND CANNELLINI BEANS



Tuscan Tuna and Cannellini Beans image

Make and share this Tuscan Tuna and Cannellini Beans recipe from Food.com.

Provided by Kats Mom

Categories     Oranges

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb fresh tuna steak, cut into 1-inch cubes
1 cup orange juice
1 tablespoon canola oil
1 onion, chopped
4 cups canned cannellini beans, rinsed and drained
2 tomatoes, seeded, coarsely chopped
1/4 cup white wine vinegar
1/4 cup chopped fresh basil
1/2 teaspoon ground pepper
2 tablespoons grated orange zest, divided
1 tablespoon chopped Italian parsley

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.

Nutrition Facts : Calories 332.1, Fat 6.7, SaturatedFat 1.3, Cholesterol 28.7, Sodium 40.2, Carbohydrate 38.4, Fiber 8.7, Sugar 5.8, Protein 30.2

TUSCAN TUNA AND BEANS



Tuscan Tuna and Beans image

Provided by Faith Willinger

Categories     Bean     Appetizer     Picnic     Tuna     Healthy     Potluck     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6 as a first course

Number Of Ingredients 8

1/2 medium red onion, chopped (or 2 scallions, chopped)
2 tablespoons red wine vinegar
3 cups cooked white beans or 1 pound steamed or boiled green beans
1/4 cup extra-virgin olive oil
Fine sea salt
ground black pepper
8 to 10 ounces canned tuna, packed in olive oil (or fresh tuna, grilled or poached, marinated in extra-virgin)
1 tablespoon chopped parsley

Steps:

  • Marinate the onion with vinegar for 15 minutes. Drain the onion. Put the beans in a serving bowl. Mix with the onion, extra-virgin olive oil, salt, and pepper. Drain the tuna, break it into flakes or chunks with a fork, and scatter it on top of the beans. Sprinkle with the parsley.

ITALIAN WHITE BEAN SALAD



Italian White Bean Salad image

This Italian white bean salad is healthy and delicious. The capers and rosemary-lemon dressing add wonderful flavor to the cannellini beans and chopped tomato.

Provided by EatingWell Test Kitchen

Categories     Low-Calorie Spring Salad Recipes

Time 15m

Number Of Ingredients 10

2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon dried rosemary, crushed
¼ teaspoon black pepper
⅛ teaspoon salt
1 (15 ounce) can no-salt-added white kidney beans (cannellini beans), rinsed and drained
1 medium tomato, chopped (1/2 cup)
2 tablespoons snipped fresh parsley
1 teaspoon capers, drained

Steps:

  • In a medium bowl whisk together lemon juice, olive oil, garlic, rosemary, black pepper and salt. Stir in beans, tomato, parsley and capers. Divide evenly among four serving plates.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 16.2 g, Fat 4.3 g, Fiber 4.7 g, Protein 5.3 g, SaturatedFat 0.5 g, Sodium 129.1 mg, Sugar 1.4 g

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.

TUSCAN BEANS WITH TUNA



Tuscan Beans With Tuna image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

6 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
16 fresh sage leaves (8 chopped, 8 whole)
2 15-ounce cans cannellini beans
3/4 pound kale, stems and ribs discarded, large leaves torn in half
Kosher salt and freshly ground pepper
1 cup grape tomatoes, thinly sliced
3 inner stalks celery, thinly sliced (with some leaves)
1/2 cup chopped pitted kalamata olives
1/3 cup chopped roasted red peppers
1 12-ounce can solid white albacore tuna in water, drained

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.

Nutrition Facts : Calories 564, Fat 28 grams, SaturatedFat 4 grams, Cholesterol 36 milligrams, Sodium 1,092 milligrams, Carbohydrate 45 grams, Fiber 11 grams, Protein 33 grams

TUSCAN TUNA-AND-BEAN SANDWICHES



Tuscan Tuna-and-Bean Sandwiches image

Categories     Sandwich     Bean     Fish     Olive     No-Cook     Super Bowl     Quick & Easy     Lunch     Tuna     Poker/Game Night     Healthy     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 21

For beans
1 (14- to 15-oz) can cannellini beans, rinsed and drained
2 garlic cloves, finely chopped
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley or basil
1/4 teaspoon salt
1/4 teaspoon black pepper
For tuna salad
2 (6-oz) cans Italian tuna in oil, drained
2 tablespoons finely chopped fresh basil or flat-leaf parsley
1/4 cup pitted Kalamata or other brine-cured black olives, finely chopped
1 celery rib, finely chopped
2 tablespoons finely chopped red onion
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
For sandwiches
8 (1/3-inch-thick) slices rustic Italian bread (from a round crusty loaf) or 4 (4-inch-long) oval panini rolls
1 cup loosely packed trimmed watercress sprigs

Steps:

  • Prepare beans:
  • Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, parsley, salt, and pepper.
  • Make tuna:
  • Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.
  • Assemble sandwiches:
  • Spoon one fourth of bean mixture on 1 slice of bread, then top with one fourth of tuna salad, some watercress, and a slice of bread. Make 3 more sandwiches in same manner.

TUSCAN STYLE TILAPIA AND CANNELLINI BEANS



Tuscan Style Tilapia and Cannellini Beans image

Savor Italian flavors in just 20 minutes! This mild fish is gently baked to perfection with crushed tomatoes, garlic, lemon zest and cannellini beans. Recipe courtesy of Reynolds.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 14

1 Reynolds® Oven Bag, Large Size
1 tablespoon flour
1 tablespoon Italian seasoning, divided
2 teaspoons lemon zest
1/2 teaspoon salt
1 pint grape tomatoes
1 can (15.5 oz.) cannellini beans, drained
2 cloves garlic, sliced
1/3 cup dry white wine
4 tilapia fillets (4 to 6 oz. each)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
Salt and pepper (optional)
Lemon slices (optional)

Steps:

  • Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour, 2 teaspoons Italian seasoning, lemon zest and 1/2 teaspoon salt to bag; gently squeeze bag to blend seasonings.
  • Add tomatoes to oven bag; gently squeeze bag to crush tomatoes. Add beans, garlic and wine to bag. Turn bag several times to mix ingredients. Arrange ingredients in even layer in bag. Roll down open end of bag three times to hold it open.
  • Brush tilapia with olive oil and lemon juice. Sprinkle fish with remaining Italian seasoning; season with salt and pepper, if desired. Place fish in even layer on bean mixture in bag. Unroll bag.
  • Close oven bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
  • Bake 15 minutes or until fish flakes and beans are hot. Carefully cut top of bag open. Spoon sauce over fish; garnish with lemon slices, if desired.

Nutrition Facts : ServingSize 1 Serving

TUSCAN CANNELLINI BEANS



Tuscan Cannellini Beans image

An amazing side dish to Italian meats--pairs especially well with porchetta. I have a hard time finding dry cannellinis, so this recipe calls for canned. But if you can find the dry, I'd roll with that.

Provided by Brian Genest

Categories     Side Dish

Time 1h30m

Yield 8

Number Of Ingredients 16

1 tablespoon butter
1 cup chopped pancetta
½ cup chopped white onion
⅓ cup chopped carrots
⅓ cup chopped celery
2 tablespoons garlic, minced
½ cup dry white wine
2 (15 ounce) cans cannellini beans, drained and rinsed
2 cups chicken stock
½ cup grated Parmesan cheese
⅓ cup heavy cream
2 teaspoons chopped fresh rosemary
1 teaspoon dried oregano
½ teaspoon red pepper flakes
1 bay leaf
salt and ground black pepper to taste

Steps:

  • Melt butter in a medium pot over medium heat. Add pancetta; cook and stir until browned, about 3 minutes.
  • Remove pancetta but leave grease in the pot. Add onion, carrots, and celery. Saute until fragrant, about 3 minutes. Stir in garlic and cook for 30 seconds. Pour in white wine and bring to a boil while scraping up any browned bits from the pot with a wooden spoon. Boil until reduced by half, 6 to 8 minutes.
  • Add in cannellini beans, chicken stock, Parmesan cheese, cream, rosemary, oregano, red pepper flakes, bay leaf, salt, and pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer. Cook, stirring every so often to avoid burning, until the cheese and starch in the beans have thickened the liquid to a sauce-like consistency, 45 minutes to 1 hour.

Nutrition Facts : Calories 216 calories, Carbohydrate 17.9 g, Cholesterol 31.4 mg, Fat 10.3 g, Fiber 4.6 g, Protein 9.5 g, SaturatedFat 5.1 g, Sodium 798.4 mg, Sugar 1.3 g

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