Best 4 Insalata Di Fagioli E Tonno Tuna And Bean Salad Recipes

Indulge in the vibrant flavors of the Mediterranean with this delightful Tuna and Bean Salad, a symphony of fresh ingredients united in a symphony of taste. This classic Italian salad showcases the perfect harmony between tender tuna, hearty beans, crisp vegetables, and a zesty dressing. Experience a culinary journey through three enticing variations, each offering a unique twist on this beloved dish. Dive into the classic Tuna and Bean Salad, where simplicity meets perfection, or embrace the vibrant flavors of the Mediterranean Tuna Salad with its sun-kissed tomatoes and aromatic herbs. For a lighter option, the Tuna and White Bean Salad combines the goodness of tuna with creamy white beans, creating a symphony of textures and flavors. Let your taste buds embark on an unforgettable adventure with this trio of Tuna and Bean Salads, each a testament to the culinary artistry of Italy.

Here are our top 4 tried and tested recipes!

TUSCAN TUNA & CANNELLINI SALAD

Tuscan Tuna & Cannellini Salad image

This easy tuna and bean salad from Tuscany, is a healthy and delicious light meal.

Provided by Nicole Shroff

Categories Mains Side starter

Time 10m

Number Of Ingredients 8

Ingredients

2 cans cannellini beans (rinsed and drained)
2 cans tuna in oil
1 red onion (finely sliced)
1 tablespoon fresh parsley (chopped)
1/3 cup extra virgin olive oil
2 tablespoons lemon juice
salt (to taste)
freshly ground black pepper (to taste)

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.

Nutrition Facts : Calories 498 kcal, Carbohydrate 37 g, Protein 37 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 775 mg, Fiber 11 g, Sugar 1 g, ServingSize 1 serving

INSALATA DI TONNO E FAGIOLI - TUNA & BEAN SALAD

Insalata di Tonno e Fagioli - Tuna & Bean Salad image

Provided by Paula Barbarito-Levitt

Time 15m

Yield 4 as a luncheon dish, 8 as a salad or appetizer

Number Of Ingredients 12

Ingredients

2 - 5 ounce cans of imported Italian tuna packed in olive oil
2 - 14 ounce cans of white broad beans, sometimes referred to as Lupini beans
½ cup diced red pepper
⅓ cup diced red onion
1 cup diced celery, taken from the center of the stalk including the leaves
1 Tbs. capers, rinsed of salt or drained if brine
⅓ cup extra virgin olive oil
Juice of half a large lemon
¼ cup Italian parsley leaves, chipped
Salt
Freshly ground black pepper
3 cups of peppery wild arugula

Steps:

Open the canned beans, place in a colander, and rinse well with running cold water; allow to completely drain.
Open the tuna and drain it of excess olive oil.
Add the pepper, onion, celery and half of the chopped parsley to the drained beans and gently combine; season with salt and freshly ground black pepper.
Arrange the arugula onto a serving platter. Spoon the bean mixture over the arugula. Using a fork, remove the tuna from the cans and place on top of the vegetable, try not to break up the tuna into small pieces. Scatter the remaining parsley and capers over the dish. Drizzle with the extra virgin olive oil followed by the fresh lemon juice.

FAGIOLI E TONNO

Fagioli e tonno image

White Bean and Tuna Salad

Provided by Frank

Categories Antipasto

Time 5m

Number Of Ingredients 7

Ingredients

1 large can cannellini beans, drained and rinsed, or about 500g/1 lb boiled beans
1 can tunafish in olive oil (drained)
1/2 medium red onion (chopped)
A few sprigs of parsley (finely chopped )
1/2 lemon (juiced)
1/3 cup 75 ml best-quality, extra virgin olive oil (or to taste)
Salt and pepper

Steps:

Pour the beans into a colander and rinse them thoroughly. Allow the beans to drain well.
In a large bowl, mix the beans with the tunafish, which you will have drained and broken up into chunks with a fork. Add the rest of the ingredients and toss well. If the mixture is a little dry, add more oil. Adjust for seasoning.
Serve, if you like on a bed of tender lettuce or topped with a light sprinkling of additional onion and parsley for color.

INSALATA DI FAGIOLINI VERDI: GREEN BEAN SALAD

Insalata di Fagiolini Verdi: Green Bean Salad image

Provided by Food Network

Categories side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

Kosher salt
12 ounces snake beans (Chinese long beans, or use green beans), ends trimmed and cut into bite-size pieces
1 cup cherry tomatoes, quartered
1/2 shallot, thinly sliced
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Freshly ground black pepper
4 big handfuls wild arugula

Steps:

Bring a large pot of salted water to a boil. Add the green beans and blanch until bright green, about 1 1/2 minutes. Remove to a large bowl of iced water. Drain then dry well.
Add the cherry tomatoes, shallots and green beans together in a large bowl.
Whisk together the oil, vinegar and some salt and pepper in a small bowl. Pour the vinaigrette over the veggies and toss well. Cover with plastic wrap and refrigerate for at least 1 hour and up to 3 hours. Serve over a bed of wild arugula.

Tips:

Use canned tuna and beans for convenience and quick preparation.
For better flavor, use fresh, ripe tomatoes and crisp celery.
Add some chopped red onion or shallots for an extra layer of flavor.
Feel free to customize the salad with your favorite herbs and seasonings.
Serve the salad immediately or chill it for later.

Conclusion:

This tuna and bean salad is a delicious and refreshing dish that is perfect for a summer lunch or dinner. It is also a great way to use up leftover tuna and beans. With its simple ingredients and easy preparation, this salad is sure to become a favorite.