Best 8 Tuscan Tuna And Beans Recipes

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**Tuscan Tuna and Beans: A Mediterranean Delight**

Originating from the vibrant region of Tuscany, Italy, Tuscan Tuna and Beans is a rustic yet refined dish that captures the essence of Mediterranean cuisine. This hearty and flavorful dish combines simple, wholesome ingredients to create a symphony of taste. Succulent tuna loins are gently poached in a flavorful broth infused with aromatic herbs, creating a tender and flaky fish that melts in your mouth. Plump and creamy cannellini beans, also known as white kidney beans, add a velvety texture and a nutty flavor to the dish.

Enriched with the vibrant flavors of Tuscany, the broth is a delightful blend of fresh tomatoes, aromatic garlic, and fragrant basil. A hint of chili pepper adds a subtle warmth, while the addition of briny capers and tangy olives introduces a delightful contrast of flavors. The result is a dish that is both comforting and invigorating, perfect for a satisfying meal any time of the day.

Tuscan Tuna and Beans is not only a culinary delight but also a testament to the region's rich culinary heritage. Its simplicity and reliance on fresh, local ingredients embody the essence of Tuscan cooking. Whether you're a seasoned chef or just starting your culinary journey, this dish is sure to impress with its authentic flavors and rustic charm.

Here are our top 8 tried and tested recipes!

TUSCAN TUNA AND WHITE BEAN SALAD



Tuscan Tuna and White Bean Salad image

This no-mayo tuna salad is dressed with a simple drizzle of olive oil and fresh lemon juice. For my salads, I prefer an olive oil with a fruity instead of grassy taste.

Provided by Heidi

Categories     Salad

Time 5m

Number Of Ingredients 10

4 cups arugula (, (or spinach or other favorite lettuce))
15 ounces cannellini beans (, rinsed and drained (or Great Northern beans))
5 ounces white albacore tuna packed in water (, drained)
1/2 cup cherry tomatoes (, halved)
1/4 cup sliced olives (, (green, Kalamata, or your favorite variety))
Thinly sliced red onion
2 tablespoons extra virgin olive oil
1/2 lemon
1/4 cup crumbled feta cheese
Kosher salt and freshly ground black pepper

Steps:

  • In a large bowl or two smaller bowls, combine the arugula, white beans, tuna, tomatoes, olives and and red onion.
  • Drizzle with the olive oil and the juice from the lemon. Toss to combine.
  • Top with crumbled feta cheese and season to taste with kosher salt and black pepper.

Nutrition Facts : ServingSize 1 g, Calories 436 kcal, Carbohydrate 39 g, Protein 30 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 42 mg, Sodium 1120 mg, Fiber 12 g, Sugar 3 g

TUSCAN BEANS WITH TUNA



Tuscan Beans With Tuna image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

6 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
16 fresh sage leaves (8 chopped, 8 whole)
2 15-ounce cans cannellini beans
3/4 pound kale, stems and ribs discarded, large leaves torn in half
Kosher salt and freshly ground pepper
1 cup grape tomatoes, thinly sliced
3 inner stalks celery, thinly sliced (with some leaves)
1/2 cup chopped pitted kalamata olives
1/3 cup chopped roasted red peppers
1 12-ounce can solid white albacore tuna in water, drained

Steps:

  • Heat 3 tablespoons olive oil in a deep skillet over medium heat. Add the garlic and chopped sage and cook until the garlic just starts to brown, about 4 minutes. Add the beans (including the liquid from the cans) and 1 cup water. Increase the heat to medium high and cook, stirring occasionally, until slightly reduced, about 10 minutes. Add the kale and cook, stirring occasionally, until the kale is tender and the liquid looks creamy, 8 to 10 minutes. Season with salt and pepper.
  • Meanwhile, toss the tomatoes, celery, olives and roasted peppers in a medium bowl. Heat the remaining 3 tablespoons olive oil in a small skillet over medium heat, then fry the sage leaves until crisp, 3 to 4 minutes; drain on paper towels. Reserve the oil.
  • Break the tuna into large chunks and divide among shallow bowls. Spoon the bean mixture around the tuna and top with the olive salad and fried sage. Drizzle with the reserved sage oil and season with salt.

Nutrition Facts : Calories 564, Fat 28 grams, SaturatedFat 4 grams, Cholesterol 36 milligrams, Sodium 1,092 milligrams, Carbohydrate 45 grams, Fiber 11 grams, Protein 33 grams

BEANS AND TUNA SALAD (ITALY)



Beans and Tuna Salad (Italy) image

Provided by Giorgia Fontana

Time 10m

Number Of Ingredients 7

1 tbsp lemon juice
2 tbsp extra virgin olive oil
Salt and pepper, to taste
1 can (15oz) cannellini beans
1/2 red onion, preferably Tropea variety
7 ounces canned tuna in oil, drained
1 tsp minced parsley

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

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

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.

TUSCAN TUNA-AND-BEAN SANDWICHES



Tuscan Tuna-and-Bean Sandwiches image

Categories     Sandwich     Bean     Fish     Olive     No-Cook     Super Bowl     Quick & Easy     Lunch     Tuna     Poker/Game Night     Healthy     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 21

For beans
1 (14- to 15-oz) can cannellini beans, rinsed and drained
2 garlic cloves, finely chopped
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley or basil
1/4 teaspoon salt
1/4 teaspoon black pepper
For tuna salad
2 (6-oz) cans Italian tuna in oil, drained
2 tablespoons finely chopped fresh basil or flat-leaf parsley
1/4 cup pitted Kalamata or other brine-cured black olives, finely chopped
1 celery rib, finely chopped
2 tablespoons finely chopped red onion
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
For sandwiches
8 (1/3-inch-thick) slices rustic Italian bread (from a round crusty loaf) or 4 (4-inch-long) oval panini rolls
1 cup loosely packed trimmed watercress sprigs

Steps:

  • Prepare beans:
  • Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, parsley, salt, and pepper.
  • Make tuna:
  • Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.
  • Assemble sandwiches:
  • Spoon one fourth of bean mixture on 1 slice of bread, then top with one fourth of tuna salad, some watercress, and a slice of bread. Make 3 more sandwiches in same manner.

TUNA WITH TUSCAN WHITE BEAN SALAD



Tuna with Tuscan White Bean Salad image

Once the tuna steaks hit the grill, do not move them around or they may tear. This recipe is for tuna that is still pink in the middle (medium-rare). Increase the cooking time for tuna that is more cooked through. -Vance E. Werner Jr., Franklin, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

1 can (15 ounces) cannellini beans, rinsed and drained
3 celery ribs, finely chopped
1 medium sweet red pepper, finely chopped
1 plum tomato, seeded and finely chopped
1/2 cup fresh basil leaves, thinly sliced
1/4 cup finely chopped red onion
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
TUNA:
4 tuna steaks (6 ounces each)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first 6 ingredients. In a small bowl, whisk the oil, vinegar, lemon juice, salt and pepper. Pour over bean mixture; toss to coat. Refrigerate until serving., Brush tuna with oil. Sprinkle with salt and pepper; place on greased grill rack. Cook, covered, over high heat or broil 3-4 in. from the heat until slightly pink in the center for medium-rare, 3-4 minutes on each side. Serve with salad.

Nutrition Facts : Calories 409 calories, Fat 16g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 517mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 6g fiber), Protein 45g protein. Diabetic Exchanges

TUNA AND BEAN SALAD



Tuna and Bean Salad image

This is a mainstay in my house, something you can always throw together for an easy light meal. The authentic version would call for tuna packed in olive oil, but I actually prefer water-packed tuna. The salad packs a lot of protein, not just from the beans, but also from the tuna, which is also an excellent source of Omega-3 fatty acids.

Provided by Martha Rose Shulman

Time 15m

Yield Serves 2 as a main dish, 4 as a starter

Number Of Ingredients 12

1 small or 1/2 medium red onion, peeled and very thinly sliced
1 tablespoon plus 1 teaspoon red wine vinegar or sherry vinegar
1 (6 1/2-ounce) can water-packed tuna, drained
1 (15-ounce) can cannellini beans or borlotti beans, drained through a strainer and rinsed
3 fresh sage leaves, slivered
2 tablespoons finely chopped flat-leaf parsley
Salt and freshly ground pepper
1 small or medium garlic clove, finely minced
1/2 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
1 tablespoon plain low-fat or nonfat yogurt (or omit and use 4 tablespoons olive oil)
1/2 Japanese cucumber, cut in half lengthwise and sliced, for garnish

Steps:

  • Place the onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let sit for 5 minutes. Drain and rinse with cold water, then dry on paper towels.
  • In a medium bowl or salad bowl, combine the tuna, beans, onions, sage, and parsley.
  • In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard. Whisk in the olive oil and the yogurt. Toss with the tuna and beans and serve, garnishing each plate with cucumber slices.

Nutrition Facts : @context http, Calories 541, UnsaturatedFat 18 grams, Carbohydrate 53 grams, Fat 22 grams, Fiber 12 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 946 milligrams, Sugar 4 grams, TransFat 0 grams

TUSCAN TUNA AND BEANS



Tuscan Tuna and Beans image

Provided by Faith Willinger

Categories     Bean     Appetizer     Picnic     Tuna     Healthy     Potluck     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6 as a first course

Number Of Ingredients 8

1/2 medium red onion, chopped (or 2 scallions, chopped)
2 tablespoons red wine vinegar
3 cups cooked white beans or 1 pound steamed or boiled green beans
1/4 cup extra-virgin olive oil
Fine sea salt
ground black pepper
8 to 10 ounces canned tuna, packed in olive oil (or fresh tuna, grilled or poached, marinated in extra-virgin)
1 tablespoon chopped parsley

Steps:

  • Marinate the onion with vinegar for 15 minutes. Drain the onion. Put the beans in a serving bowl. Mix with the onion, extra-virgin olive oil, salt, and pepper. Drain the tuna, break it into flakes or chunks with a fork, and scatter it on top of the beans. Sprinkle with the parsley.

Tips:

  • Use canned tuna in olive oil for a richer flavor.
  • Rinse the tuna well before using to remove any excess salt.
  • Use a variety of beans for a more complex flavor. Cannellini, kidney, and black beans are all good choices.
  • Don't overcook the beans. They should be tender but still hold their shape.
  • Use fresh vegetables for the best flavor. Tomatoes, onions, and celery are all good choices.
  • Season the dish to taste with salt, pepper, and herbs. Red pepper flakes, oregano, and basil are all good choices.
  • Serve the dish warm or at room temperature. It can be enjoyed as a main course or a side dish.

Conclusion:

Tuscan tuna and beans is a simple but flavorful dish that is perfect for a quick and easy meal. It is also a great way to use up leftover tuna and beans. The dish is packed with protein and fiber, making it a healthy and satisfying choice. Whether you serve it as a main course or a side dish, Tuscan tuna and beans is sure to be a hit.

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