Best 5 Cannellini Bean And Tuna Salad Recipes
Indulge in a culinary journey with our delightful Cannellini Bean and Tuna Salad, a harmonious blend of flavors and textures. This vibrant salad features tender cannellini beans, flaky tuna, crisp celery, refreshing red onion, and a burst of flavors from capers and parsley. Dressed in a tangy vinaigrette, this salad offers a satisfying balance of protein, fiber, and freshness.
For those seeking a vegan alternative, our Chickpea and Avocado Salad is a delightful choice. This vibrant salad showcases the creamy texture of avocado, the nutty flavor of chickpeas, and the crunch of red onion, cucumber, and bell pepper. Drizzled with a zesty lemon-tahini dressing, this salad is a symphony of flavors and textures.
WHITE BEAN TUNA SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
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.
BEANS AND TUNA SALAD (ITALY)
Provided by Giorgia Fontana
Time 10m
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together lemon juice, olive oil, salt, and pepper to create a vinaigrette.
- Drain the beans and rinse well under running cold water.
- Slice the red onion as thinly as possible.
- Flake the canned tuna with the help of a fork.
- Add all the ingredients to the bowl, leaving parsley for last.
- Gently toss everything together to make sure every bit is evenly coated.
Nutrition Facts : Calories 583 kcal, Carbohydrate 50 g, Protein 45 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 364 mg, Fiber 11 g, Sugar 2 g, UnsaturatedFat 18 g, ServingSize 1 serving
TUNA AND CANNELLINI BEAN SALAD
This recipe was originally on Epicurious. I added to it and it is a great lunch for two. I serve this with fresh fruit. It is perfect for South Beach Dieters.
Provided by carole in orlando
Categories Lunch/Snacks
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Drain the canned beans well.
- Drain the tuna.
- In a bowl add the chopped onions, celery, halved tomatoes and slice olives.
- Add the tuna and cannellini beans.
- Mix the olive oil, red wine vinegar and spices together.
- Pour the dressing over the tuna mixture and toss gently to blend well.
- Chill before serving, overnight if possible.
Nutrition Facts : Calories 616.4, Fat 23.9, SaturatedFat 3.7, Cholesterol 37.5, Sodium 376.4, Carbohydrate 59.6, Fiber 14.9, Sugar 2.4, Protein 42.8
CANNELLINI BEAN AND TUNA SALAD
Just open a couple of cans and toss with an herbed vinaigrette for this tasty take on tuna.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 8
Number Of Ingredients 14
Steps:
- In small jar with tight-fitting lid, mix dressing ingredients. Cover; shake well.
- Cook broccoli as directed on package until crisp-tender; rinse with cold water to cool.
- In large bowl, mix broccoli, beans and tuna. Add dressing; toss gently to coat. Serve in lettuce-lined bowl. Sprinkle with carrot.
Nutrition Facts : Calories 290, Carbohydrate 34 g, Cholesterol 10 mg, Fiber 9 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 3 g, TransFat 0 g
CANNELLINI BEAN SALAD
Here's a perfect side dish for a backyard picnic or barbecue. Celery and red pepper accent this bean salad that's dressed with a mild oil and vinegar dressing. Dorothy Majewski of Vienna, Virginia shares the recipe.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, toss the beans, celery, red onion, red pepper, parsley and green onions. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 1 hour or until chilled.
Nutrition Facts : Calories 145 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 440mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
Tips:
- Use high-quality canned Cannellini beans. Look for beans that are firm and not mushy. Avoid beans that are discolored or have an off odor.
- Rinse the beans thoroughly before using. This will help remove any excess starch and salt.
- Tuna: Use high-quality canned tuna packed in water or olive oil. Avoid tuna packed in oil if you are watching your fat intake.
- Vegetables: Use a variety of fresh vegetables, such as celery, onion, carrot, and bell pepper. You can also add some chopped fresh herbs, such as parsley, dill, or basil.
- Dressing: Use a light and flavorful dressing, such as a vinaigrette or a yogurt-based dressing. Avoid using heavy dressings, such as mayonnaise or sour cream.
- Season to taste. Add salt, pepper, and other seasonings as needed.
- Serve immediately or chill for later. This salad is best when served fresh, but it can also be chilled for later. If you are chilling the salad, be sure to let it come to room temperature before serving.
Conclusion:
Cannellini bean and tuna salad is a delicious and healthy salad that is perfect for a quick lunch or dinner. It is packed with protein, fiber, and healthy fats. The salad is also very versatile and can be easily customized to your liking. So next time you are looking for a healthy and satisfying salad, give this Cannellini bean and tuna salad a try!
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