Best 4 White Beans And Tuna Salad Recipes

Indulge in a culinary journey with our delectable White Beans and Tuna Salad, a symphony of flavors and textures that will tantalize your taste buds. This versatile dish, perfect for both casual gatherings and elegant occasions, seamlessly blends the creaminess of white beans, the flaky texture of tuna, and a medley of fresh vegetables. Accompanying this delightful main course are three equally enticing recipes: a refreshing White Bean and Tuna Salad Sandwich, a zesty White Bean and Tuna Salad Wrap, and a hearty White Bean and Tuna Salad Bowl. Each recipe offers a unique twist on the classic combination, ensuring that every palate finds its perfect match.

Check out the recipes below so you can choose the best recipe for yourself!

TUNA STEAK AU POIVRE WITH WHITE BEANS AND BITTER GREENS SALAD

Tuna Steak au Poivre with White Beans and Bitter Greens Salad image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

4 (6-ounce, 1 1/2-inch thick) tuna steaks
Coarse salt
Extra-virgin olive oil, for drizzling
Coarse black pepper
Lemon wedges, for passing
2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
2 cloves garlic, finely chopped
2 cans cannellini beans, rinsed and drained
1 small onion, chopped
1 roasted red pepper, homemade, recipe follows or store bought, diced
2 sprigs fresh rosemary, leaves stripped and finely chopped
1 handful chopped flat-leaf parsley, chopped
Coarse salt and pepper
1 head escarole, cleaned and shredded
1 medium head radicchio, shredded
1 lemon, juiced
Extra-virgin olive oil, to coat
Coarse salt

Steps:

If you are planning to roast your red pepper, rather than use store bought, place your pepper under broiler to blacken. See red pepper method below.
Preheat a large nonstick skillet over high heat. Pat tuna steaks dry and season with a little coarse salt. Drizzle extra virgin olive oil over tuna and lightly coat steaks on both sides. Coat 1 side of the steaks with a generous amount of coarse ground black pepper. When the pan is very hot, add steaks, peppered side down. Sear and brown steaks 2 minutes, then turn, and immediately reduce heat to medium. Loosely cover pan with aluminum foil tent and allow steaks to cook 5 minutes for rare, 7 minutes for medium. Steaks should be firm, but have a little give and some pink should remain at the center.
In a second skillet over moderate heat, coat pan with olive oil, add garlic and onion, and saute 3 minutes to soften onion bits. Add beans and chopped roasted red pepper to the pan. Heat beans through, 2 to 3 minutes. Stir in rosemary and parsley and season beans with salt and pepper.
Combine escarole and radicchio in shallow dish. Coat greens with lemon juice, then a drizzle of oil. Season salad with coarse salt and toss well.
To serve, pile a serving of beans on a dinner plate and top with tuna steak. Serve salad greens along side beans and fish. You can also serve this with sliced bread that has been toasted and then rubbed with half a garlic clove.
To roast red peppers: Preheat broiler to high. Split and seed pepper and place skin side up close to hot broiler. Blacken skins of pepper. Transfer pepper to brown paper bag and seal. Let pepper cool to handle. Peel charred skins away from pepper flesh.

WHITE BEANS AND TUNA SALAD

White Beans And Tuna Salad image

Provided by Marian Burros

Categories salads and dressings

Time 1h45m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 cups dry white kidney, marrow, Great Northern or navy beans
2 quarts water
1/4 cup olive oil
1 tablespoon lemon juice
Salt to taste and lots of freshly ground black pepper
1/4 cup finely chopped green onion
2 tablespoons minced parsley
1 (7-ounce) can tuna, preferably packed in olive oil

Steps:

Combine beans with water and bring to boil. Boil briskly for 2 minutes, remove from heat and let beans soak for 1 hour. Then cook them again in soaking water over low heat for another 1 1/2 hours, or until tender, adding more water, if necessary, to keep them covered. Drain.
Combine oil, lemon juice, salt and pepper and pour over beans while still warm. Add green onions and parsley and mix gently. Refrigerate.
To serve, drain tuna, break into chunks and place on top of beans.

Nutrition Facts : @context http, Calories 608, UnsaturatedFat 36 grams, Carbohydrate 43 grams, Fat 43 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 1011 milligrams, Sugar 3 grams

PASTA SALAD WITH TUNA, CELERY, WHITE BEANS AND OLIVES

Pasta Salad With Tuna, Celery, White Beans and Olives image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 11

Ingredients

Kosher salt
1/2 pound wagon wheel pasta
1 cup canned tuna, drained and flaked
1 cup sliced celery
1 cup canned white beans, drained and rinsed
1/2 cup olives, pitted and chopped
1/2 cup mayonnaise
3 tablespoons sour cream
1 1/2 tablespoons lemon juice
1/2 cup chopped fresh mixed herbs
Freshly ground pepper

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
Add the tuna, celery, white beans and olives to the bowl with the pasta.
Make the dressing: Whisk the mayonnaise, sour cream, lemon juice, herbs, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.

WHITE BEANS AND TUNA SALAD

White Beans and Tuna Salad image

This recipe will make a fresh and satisfying snack. You can toss it on iceberg lettuce or use it as a spread for sandwiches.

Provided by SunFlower

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 11

Ingredients

1 (5 ounce) can tuna, drained and flaked
½ red bell pepper
½ onion, chopped
3 tablespoons chopped fresh cilantro
2 tablespoons capers
¼ cup pickle relish
½ cup mayonnaise
½ cup Dijon-style mustard
1 teaspoon garlic powder
½ (15 ounce) can white beans, drained
2 tablespoons chopped fresh parsley, for garnish

Steps:

In a food processor, blend the tuna, red bell pepper, onion, cilantro, capers, relish, mayonnaise, mustard, and garlic powder until smooth. Transfer to a bowl, and mix in the white beans. Garnish with parsley to serve.

Nutrition Facts : Calories 170.7 calories, Carbohydrate 10.9 g, Cholesterol 9.9 mg, Fat 11.2 g, Fiber 1.8 g, Protein 6.4 g, SaturatedFat 1.7 g, Sodium 592.8 mg, Sugar 1 g

Tips:

Use canned or pre-cooked beans for convenience and time-saving.
Rinse and drain the beans thoroughly before using to remove excess starch and salt.
If using dried beans, soak them overnight or for at least 8 hours before cooking.
Cook the beans according to the package instructions or your preferred method.
Use a variety of beans to add different flavors and textures to your salad.
Choose high-quality tuna packed in water or olive oil for the best flavor and texture.
Flake the tuna with a fork or your fingers to create smaller pieces that are easier to eat.
Add a variety of vegetables, herbs, and seasonings to your salad for extra flavor and nutrition.
Use a light and flavorful dressing, such as a vinaigrette or lemon-herb dressing, to enhance the flavors of the salad without overpowering them.
Serve the salad immediately or chill it for later.

Conclusion:

White beans and tuna salad is a delicious, healthy, and versatile dish that can be enjoyed for lunch, dinner, or as a snack. It's a great way to get your daily dose of protein, fiber, and omega-3 fatty acids. With a variety of options for beans, tuna, vegetables, herbs, and dressings, you can easily customize the salad to your own taste preferences. Whether you're looking for a quick and easy meal or a more elaborate dish, white beans and tuna salad is sure to please everyone at the table.