Best 3 Tuna And Cannellini Bean Salad Recipes
In this culinary adventure, we're embarking on a journey to create a refreshing and protein-packed Tuna and Cannellini Bean Salad, alongside two additional delightful salads: a vibrant Carrot and Orange Salad and a hearty Lentil Salad. These salads offer a symphony of flavors, textures, and colors, promising a feast for both the eyes and the taste buds.
Our Tuna and Cannellini Bean Salad takes center stage, featuring succulent tuna, creamy cannellini beans, crisp celery, refreshing cucumber, and a tangy dressing that elevates every bite. This salad is not only delicious but also incredibly versatile, making it perfect for lunch, dinner, or even as a light and satisfying snack.
The Carrot and Orange Salad brings a burst of freshness with its vibrant colors and sweet-tart flavor profile. Tender carrots, juicy oranges, crunchy walnuts, and a hint of aromatic cumin create a harmonious balance of flavors, making this salad a delightful side dish or a healthy snack option.
Last but not least, the Lentil Salad showcases the humble lentil's versatility. Packed with protein and fiber, lentils are transformed into a hearty and flavorful salad with the addition of crisp bell peppers, tangy feta cheese, aromatic herbs, and a zesty lemon-tahini dressing. This salad is a satisfying meal on its own or an excellent accompaniment to grilled meats or roasted vegetables.
So prepare your taste buds for a culinary journey as we dive into the recipes for these three exceptional salads, each offering a unique flavor experience that will leave you craving more.
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
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.
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
Tips:
- Be sure to rinse and drain the cannellini beans thoroughly before using them in the salad.
- To save time, you can use canned tuna instead of cooking your own.
- If you don't have fresh basil on hand, you can use 1/4 teaspoon of dried basil instead.
- Feel free to add other vegetables to the salad, such as chopped red onion, diced celery, or shredded carrots.
- For a more flavorful salad, try using a flavored olive oil, such as lemon-infused or garlic-infused olive oil.
- Serve the salad immediately, or store it in the refrigerator for up to 2 days.
Conclusion:
This tuna and cannellini bean salad is a delicious and healthy option for a quick and easy meal. It's packed with protein, fiber, and healthy fats, and it's also a good source of vitamins and minerals. The salad is also very versatile, so you can easily customize it to your own liking. So next time you're looking for a light and refreshing salad, give this tuna and cannellini bean salad a try. You won't be disappointed!
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