Best 7 Warm Tuna And Bean Salad Recipes

WARM THREE-BEAN SALAD

Steps:

• Cook a 12-ounce bag cut green beans as the label directs. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon grainy mustard, 1 minced garlic clove and 1/2 teaspoon each salt and pepper in a bowl. Cook 1 chopped red onion in olive oil in a skillet over medium-high heat, 2 minutes. Add one 15-ounce can drained cannellini beans, one 10-ounce bag thawed frozen edamame and the green beans; heat through. Toss with the dressing, sprinkle with parsley.

GRILLED TUNA WITH WARM WHITE BEAN SALAD

Steps:

• In a large saucepan simmer beans in salted water with crushed garlic until tender, about 1 hour, and drain, reserving 1/4 cup cooking liquid. In a small bowl mash 1/2 cup beans with a fork and return mashed and whole beans to pan with reserved liquid. Chop 1 cup arugula and stir into beans (off heat) with garlic paste, onion, parsley, 2 tablespoons lemon juice, and salt and pepper to taste. Keep bean salad warm, covered, over very low heat while cooking arugula.
• Prepare grill while beans are cooking.
• Rinse and pat dry tuna. On a plate combine tuna steaks with remaining tablespoon lemon juice, turning to coat, and sprinkle both sides with fennel seeds, pepper, and salt to taste. Grill fish on a lightly oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side, or until barely cooked through. (Alternatively, fish may be cooked in a heated well-seasoned ridged grill pan in same manner.)
• Arrange bean salad and remaining cup arugula on 4 plates and top with fish. Squeeze lemon over the fish.

WHITE BEAN TUNA SALAD

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.

WHITE BEAN AND TUNA SALAD RECIPE

Steps:

• In a small bowl, combine red onion and enough ice water to cover. Using clean hands, gently scrunch and squeeze the onion slices, taking care not to crush or break them. Let onion slices sit in ice water for 15 minutes, then drain and discard ice water, and return red onion to now-empty bowl. Add vinegar and 1/4 teaspoon (1g) salt and toss and gently massage onions to evenly coat with vinegar and salt. Set aside for 5 minutes to allow onion slices to marinate.
• Meanwhile, combine beans and tuna in a large bowl. Once onions have marinated for 5 minutes, squeeze onion slices to release moisture into the bowl that they marinated in, then transfer onion slices to large bowl with beans and tuna; set large bowl aside.
• There should be at least 1 tablespoon (15ml) of vinegar-onion juice liquid left in the small bowl. Add garlic, bean cooking liquid (or, if using canned beans, 2 teaspoons (10ml) water plus 1 teaspoon (5ml) Dijon mustard), and 1/4 teaspoon ground black pepper, and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Stir in parsley and season to taste with salt.
• Transfer dressing to large bowl with bean-tuna mixture, using a rubber spatula to scrape all of the dressing into the large bowl. Gently toss salad to evenly coat with dressing, taking care not to crush tuna or beans in the process. Season to taste with salt and pepper. Divide salad between individual serving plates or one large serving platter, drizzle lightly with olive oil and a splash of vinegar, and serve.

WHITE BEAN AND TUNA SALAD WITH RADICCHIO

Steps:

• Place radicchio in a large bowl; drizzle with 3 tablespoons Parsley Vinaigrette and toss to coat. Season radicchio to taste with salt and pepper. Transfer to a serving platter, spreading out in an even layer. Combine 3 tablespoons Parsley Vinaigrette, cannellini beans, and celery in the large bowl; toss to coat. Season to taste with salt and pepper. Arrange bean mixture on top of radicchio. Top salad with tuna and garnish with parsley. Drizzle some vinaigrette over.

WARM TUNA AND BEAN SALAD

Steps:

• Heat oil in a pan.
• Add garlic, onion and tuna, cover and cook for 5-7 minutes on a low to medium heat.
• Spoon mix into a large dish and add the beans, cucumber and tomatoes.
• For the dressing, put all dressing ingredients in a dressing shaker (you can use a jar with a screw top lid) and shake until everything is mixed well.
• Pour the dressing over the tuna salad.
• Arrange the tuna salad on a bed of green salad leaves of your choice to serve.

TWO-BEAN AND TUNA SALAD

Steps:

• Bring a medium-size pot of water to a boil and add salt to taste. Blanch green beans for 4 minutes (5 minutes if beans are thick), until just tender. Transfer to a bowl of cold water and drain. (Alternatively, steam beans for 4 to 5 minutes). Cut or break beans in half if very long.
• Meanwhile, place sliced onion, if using, in a bowl and cover with cold water. Soak 5 minutes. Drain, rinse and drain again on paper towels.
• Drain tuna and place in a salad bowl. Break up with a fork. Add cooked dried beans, green beans, onion and herbs. Toss together.
• In a small bowl or measuring cup, whisk together vinegar, salt, garlic, mustard and bean broth. Whisk in olive oil. Toss with tuna and bean mixture, and serve.