Best 4 Giada Italian Tuna Salad Recipes

Indulge in a culinary journey with Giada's Italian Tuna Salad, a delectable dish that captures the essence of Italian flavors. This refreshing and versatile salad is perfect for a quick lunch, a light dinner, or as a side dish to accompany your favorite grilled proteins. With two variations, the classic Italian Tuna Salad and the Mediterranean Tuna Salad, you can customize your salad to your taste preferences. Dive into the vibrant flavors of sun-dried tomatoes, capers, and fresh herbs, combined with the delicate taste of tuna, creating a harmonious balance of textures and flavors. Discover the simplicity and elegance of Italian cuisine as you whip up this delightful salad in just 15 minutes.

Here are our top 4 tried and tested recipes!

TUNA AND ARTICHOKE PANINI

Tuna and Artichoke Panini image

Provided by Giada De Laurentiis

Time 15m

Yield 6 servings

Number Of Ingredients 11

Ingredients

3/4 cup pitted kalamata olives
2 tablespoons olive oil
2 garlic cloves
1 teaspoon lemon zest
1/4 cup mayonnaise
2 (6-ounce) cans tuna in olive oil, drained
1 (12-ounce) jar marinated artichokes, drained and coarsely chopped
1 teaspoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
1 (16-ounce) ciabatta bread, halved horizontally
1 tomato, diced

Steps:

Puree the olives, oil, garlic, and zest in a food processor until smooth and spreadable. Blend in the mayonnaise. Toss the tuna, artichokes, lemon juice, and pepper in a medium bowl, keeping the tuna in small chunks.
Hollow out the bottom and top halves of the bread. Spread the olive puree over both cut sides of the bread. Spoon the tuna and artichoke mixture onto the bottom half of the bread. Sprinkle the tomatoes over. Cover with the bread top. Cut the sandwich crosswise into 6 pieces and serve.

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

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.

TUNA AND GREEN BEAN SALAD

Tuna and Green Bean Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 27m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds slender green beans, trimmed, halved crosswise
3 teaspoons salt, plus more to taste
2 large red potatoes, diced
1/3 cup freshly squeezed lemon juice
2 garlic cloves, finely chopped
1/3 cup extra-virgin olive oil
1 teaspoon dried oregano
3/4 teaspoon freshly ground black pepper
8 ounces cherry tomatoes, halved
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
9 ounces canned tuna packed in oil, drained

Steps:

Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel.
Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel.
In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.

GIADA DE LAURENTIIS' WHITE BEAN AND TUNA SALAD

Giada De Laurentiis' White Bean and Tuna Salad image

This is a traditional combination in Italy and makes a wonderful full-meal salad. Tuna packed in oil, though hard to find anymore, makes a difference in this salad. Try it at least once this way! You may want to chill the ingredients somewhat in the refrigerator before assembling salad.

Provided by Lorraine of AZ

Categories Tuna

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 (6 ounce) cans dark meat tuna in olive oil
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
2 (15 ounce) cans cannellini beans, rinsed and drained
1 medium red onion, thinly sliced
6 tablespoons red wine vinegar
1/2 cup capers
1 cup cherry tomatoes
fresh basil leaf, to taste

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.

Tips:

Use high-quality tuna packed in olive oil for the best flavor and texture.
Choose mayonnaise that is made with olive oil or avocado oil for a healthier option.
Add a variety of vegetables to your tuna salad for extra flavor and nutrition. Some good options include celery, red onion, cucumber, and bell pepper.
If you want a creamier tuna salad, add a dollop of Greek yogurt or sour cream.
Season your tuna salad to taste with salt, pepper, garlic powder, and onion powder.
Serve your tuna salad on a bed of lettuce or in a whole-wheat pita pocket for a healthy and satisfying meal.

Conclusion:

Giada's Italian Tuna Salad is a delicious and easy-to-make dish that is perfect for a quick and healthy lunch or dinner. With its combination of tuna, vegetables, and creamy mayonnaise, this salad is sure to please everyone at the table. So next time you're looking for a simple but flavorful meal, give this recipe a try!