White Bean And Tuna Salad Fagioli E Tonno Recipes

WHITE BEAN TUNA SALAD

White Bean Tuna Salad image

Provided by Giada De Laurentiis

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

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

If you are going to make a white bean & tuna salad (which, if you've never had it, might not sound good, but is) with canned goods, this is a good recipe. This is from a book called _Culinary Journey to the Mediterranean. You can serve this with pita bread or pita chips, and/or on a bed of arugula or watercress.

Provided by Nose5775

Categories Tuna

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (19 ounce) can cannellini beans
1 (6 ounce) can solid white tuna packed in water
2 tablespoons green onions, sliced
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 clove garlic, minced

Steps:

Rinse and drain beans.
Drain and flake tuna.
Combine all ingredients.
Refrigerate.

TONNO E FAGIOLI (TUNA AND WHITE BEAN SALAD)

TONNO E FAGIOLI (TUNA AND WHITE BEAN SALAD) image

Categories Bean

Yield 4 Servings

Number Of Ingredients 8

Ingredients

1/2 lb. dried cannellini beans or other Italian white beans
1 clove garlic, crushed and peeled
2-3 fresh sage leaves
Fruity extra-virgin olive oil
Salt and freshly ground black pepper
2 7-oz. cans olive oil-packed ventresca or other olive
oil-packed top-quality tuna, lightly drained
1 small red onion, peeled and thinly sliced

Steps:

I Soak beans in a large bowl of cold water for at least 4 hours or overnight. Drain, put into a medium pot, and add 6 cups of cold water, garlic, sage, and 1 tbsp. of the oil. Cover and bring to a simmer over medium heat. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, until beans are tender, 45-60 minutes. Drain, put beans into a large bowl, season to taste with salt and pepper, and set aside to let cool. 2. Add tuna, breaking up large chunks with a wooden spoon, to bowl with beans. Scatter onions over tuna, then drizzle with oil and season generously with salt and pepper.

WHITE BEAN AND TUNA SALAD (FAGIOLI E TONNO)

WHITE BEAN AND TUNA SALAD (FAGIOLI E TONNO) image

Categories Bean Side

Yield 4 Servings

Number Of Ingredients 9

Ingredients

1⁄2 lb. dried cannellini beans,
soaked overnight
6 tbsp. extra-virgin olive oil
2 tbsp. red wine vinegar
2 cloves garlic, minced
Kosher salt and freshly ground black
pepper, to taste
2 tbsp. roughly chopped flat-leaf parsley
1-2 5.5-oz. cans tuna in olive oil, drained

Steps:

Drain beans, transfer to a 4-qt. pot, and cover with water by 3". Bring to a boil, reduce heat to medium-low; simmer until tender, 45-50 minutes. Drain beans, reserving 1⁄4 cup cooking liquid. Whisk together oil, vinegar, and garlic in a bowl. Combine vinegar mixture, beans, and cooking liquid; season with salt and pepper; transfer to a bowl. Garnish with parsley and chunks of tuna.

INSALATA DI FAGIOLI E TONNO: TUNA AND BEAN SALAD

Insalata di Fagioli e Tonno: Tuna and Bean Salad image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 (19-ounce) cans cannellini beans, drained and rinsed
14 ounces canned tuna in oil or water, drained
1 celery stalk, chopped
Juice of 1/2 lemon
1/2 cup extra-virgin olive oil
Salt
Freshly ground black pepper

Steps:

Mix cannellini beans, tuna, and celery in a salad bowl. Squeeze the lemon juice into the bowl. Pour in the extra-virgin olive oil. Season with salt and pepper, to taste. Mix well.

ANTIPASTI DI TONNO E FAGIOLI

Antipasti Di Tonno E Fagioli image

A nice quick summer lunch, or can be served as an elegant appetizer salad. If you can find tuna in olive oil, it's well worth it in this recipe, but when draining the tuna, save the olive oil for the dressing. Cook time is actually chill time.

Provided by quotPink Eyedquot J

Categories Lunch/Snacks

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (6 ounce) can tuna, drained
1/2 small red onion, diced
1 (14 ounce) can cannellini beans, liquid reserved (any white bean will do)
1 garlic clove, sliced
1 small celery rib, diced
1 tablespoon whole grain mustard (or brown mustard)
1/2 teaspoon dried oregano
3 tablespoons red wine vinegar
1/4 cup olive oil
salt and pepper

Steps:

Mix the vinegar, oil, oregano, mustard, , salt and pepper together in a bowl until combined and fairly viscous. If the dressing is too thick, thin it out with some of the reserved bean liquid.
Mix the tuna, beans, red onion, celery and garlic into the dressing, breaking the tuna up.
Refrigerate for at least an hour before serving, but serve at room temperature.

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