Tuscan Tuna Cannellini Salad Recipes

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.

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.

TUSCAN TUNA AND WHITE BEAN SALAD

Steps:

• In a large bowl or two smaller bowls, combine the arugula, white beans, tuna, tomatoes, olives and and red onion.
• Drizzle with the olive oil and the juice from the lemon. Toss to combine.
• Top with crumbled feta cheese and season to taste with kosher salt and black pepper.

TUSCAN TUNA AND WHITE BEAN SALAD

Steps:

• Rinse and drain beans and marinate in vinegar, oil, salt, pepper, garlic paste, pesto, parsley and grated Parmesan cheese for several hours or overnight.
• Break tuna into chunks.
• Place tuna, drained beans and other toppings on lettuce, using extra bean marinade to serve as a salad dressing.

GIADA DE LAURENTIIS' WHITE BEAN AND TUNA SALAD

Steps:

• In a large bowl, add tuna and oil and 1/2 teaspoon each of salt and pepper. With a fork, break up the tuna.
• Add the beans and onions and gently toss.
• Drizzle with vinegar and season with more salt and pepper to taste. Transfer to plates and serve.
• Note: This may be served over fresh arugula, about 1/2 cup per plate.

ITALIAN TUNA SALAD

Steps:

• Place the dry-packed sun-dried tomatoes in a small bowl and cover with hot water. Set aside to reconstitute while you prepare the rest of the salad.
• To a food processor fitted with a steel blade, add 3/4 cup of the beans and the Greek yogurt. Blend until the beans start to become broken up and combined with the yogurt, stopping to scrape down the bowl as needed. Add the olive oil, lemon zest and juice, salt, pepper, and onion powder. Process until smooth, scraping down the bowl once or twice as needed.
• In a large mixing bowl, flake the tuna, leaving it fairly chunky. Add the celery, capers, parsley, and remaining beans.
• Drain the sun-dried tomatoes and pat dry. Add them to the bowl with the tuna mixture.
• Pour the Greek yogurt dressing over the top. With a spatula, gently stir to combine. Switch to a fork, continuing to stir and using the fork to break apart any clumps of ingredients that are sticking together, until the ingredients are evenly distributed.
• Serve however you like: open face on toasted English muffins or toasted bread topped with arugula (our favorite), on whole grain bread with arugula or spinach as a sandwich, over a bed of greens, or however you like.

GRILLED TUSCAN TUNA SALAD

Steps:

• For the tuna: Remove the tuna from the refrigerator 20 minutes before grilling. Heat a charcoal or gas grill to high for direct grilling. Mix together the fennel, salt and pepper in a small bowl.
• Brush the tuna with canola oil on both sides and sprinkle with the spice mixture. Grill until charred on both sides and cooked to medium doneness, about 5 minutes per side. Remove and let rest for 5 minutes. Cut into medium dice.
• For the salad dressing: Whisk together the lemon juice, vinegar, mustard, rosemary, anchovies and garlic in a small bowl and season with salt and pepper. Slowly pour in the olive oil while whisking, until it all emulsifies. For a sweeter and thicker texture, whisk in a teaspoon of honey at a time, until desired taste and consistency is reached.
• For the salad: Combine the beans, olives, fennel, onion and tuna in a large bowl. Add the dressing and gently toss to coat. Add the greens, basil and parsley , season with salt and pepper, and toss again.
• For serving: Mound the salad on a platter and sprinkle the remaining lemon juice over the top.