Best 13 Green Bean Salad With Tuna Sauce And Olives Recipes

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Green bean salad with tuna sauce and olives is a classic summer dish that is both refreshing and flavorful. The combination of green beans, tuna, and olives creates a unique and delicious flavor profile. This salad is also very easy to make, making it a perfect weeknight meal or side dish. With just a few simple ingredients, you can have this delicious salad on the table in no time.

Here are our top 13 tried and tested recipes!

GREEN BEAN SALAD WITH TUNA SAUCE AND OLIVES



Green Bean Salad with Tuna Sauce and Olives image

Categories     Salad     Blender     Bean     Olive     Side     Quick & Easy     Lemon     Tuna     Green Bean     Summer     Healthy     Gourmet

Yield Makes 4 side-dish servings

Number Of Ingredients 8

1 pound green beans, trimmed
1 (3-ounce) can white tuna packed in oil, drained and flaked
1/4 cup extra-virgin olive oil
2 tablespoons water
1 1/2 teaspoons fresh lemon juice
1 teaspoon anchovy paste
2 tablespoons Niçoise or other small brine-cured black olives
2 tablespoons fresh flat-leaf parsley leaves

Steps:

  • Cook beans in a large pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander and immediately transfer to a large bowl of ice and cold water to stop cooking. When beans are cold, drain and pat dry with paper towels, then arrange on a platter and season with salt.
  • Purée tuna with olive oil, water, lemon juice, and anchovy paste in a blender, scraping down sides as necessary, until very smooth. Season sauce with salt and pepper and spoon over beans. Scatter olives and parsley leaves on top.

WHITE BEAN SALAD WITH GREEN OLIVES



White Bean Salad with Green Olives image

Provided by Food Network

Categories     main-dish

Yield four servings

Number Of Ingredients 13

1 1/2 cups dry white beans, soaked overnight in cold water
1 yellow onion, peeled, cut in half and stuck with 2 cloves
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup green Spanish olives, pitted and sliced
2 red peppers, roasted, seeded and diced
1 European seedless or 6 Kirby cucumbers, peeled, seeded and diced
1 bunch scallions, washed and sliced thin
6 Italian Roma tomatoes, cored, seeded and diced
1 bunch fresh parsley, leaves sliced crosswise into thin strips
3 tablespoons sherry vinegar
1/2 cup extra virgin olive oil

Steps:

  • Drain, rinse and drain white beans. Place in medium heavy saucepan and add onion halves (with cloves), bay leaf, and enough water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes. Add salt and pepper, and a little more water if none is visible when you tilt the pan, and cook another 2030 minutes until beans are creamy inside but still intact. Drain and remove onions and bay leaf. Let cool.
  • Place white beans in a large bowl with olive, peppers, cucumbers, scallions and tomatoes. Make vinaigrette by placing vinegar in a small bowl and slowly drizzling in olive oil while whisking to form an emulsion. Pour vinaigrette over beans and vegetables, add parsley, and stir well. Taste and adjust seasoning if necessary. Serve at room temperature.

TUNA AND GREEN BEAN SALAD



Tuna and Green Bean Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 27m

Yield 6 servings

Number Of Ingredients 12

1 1/2 pounds slender green beans, trimmed, halved crosswise
3 teaspoons salt, plus more to taste
2 large red potatoes, diced
1/3 cup freshly squeezed lemon juice
2 garlic cloves, finely chopped
1/3 cup extra-virgin olive oil
1 teaspoon dried oregano
3/4 teaspoon freshly ground black pepper
8 ounces cherry tomatoes, halved
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
9 ounces canned tuna packed in oil, drained

Steps:

  • Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel.
  • Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel.
  • In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.

TUNA SALAD WITH GREEN BEANS AND TOMATOES



Tuna Salad with Green Beans and Tomatoes image

From the Sopranos Family Cookbook. Prep time does not include time to boil the eggs and cook the green beans.

Provided by Ann Marie F

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9

1 (7 ounce) can tuna in olive oil
2 medium tomatoes, cut into bite-sized pieces
2 hard-boiled eggs, peeled and quartered
3 -4 slices thin red onions, quartered
1 pinch dried oregano
1 -2 tablespoon fresh lemon juice
salt & freshly ground black pepper
8 ounces cooked green beans, cut into bite-sized pieces
lemon wedge

Steps:

  • Place tuna, with it's oil, in a large bowl.
  • Break it into pieces with a fork.
  • Add the tomatoes, eggs, and onion.
  • Sprinkle with the oregano, lemon juice, pinch of salt and pepper to taste.
  • Toss gently.
  • Arrange the green beans on a platter.
  • Top with the tuna salad.
  • Garnish with lemon wedges and serve immediately.

Nutrition Facts : Calories 531.8, Fat 22.5, SaturatedFat 4.4, Cholesterol 276.4, Sodium 898, Carbohydrate 16.2, Fiber 5.7, Sugar 6.5, Protein 64.8

GREEN BEANS WITH CREAMY MUSHROOM SAUCE



Green Beans with Creamy Mushroom Sauce image

Fresh green beans are served with a creamy mushroom sauce and crumbled goat cheese in this easy side dish recipe.

Provided by Laura Walsh

Categories     Green Bean Side Dishes

Time 35m

Yield 8

Number Of Ingredients 12

3 tablespoons olive oil, divided
1 cup thinly sliced shallot
1 pound fresh green beans, trimmed
2 tablespoons water
½ teaspoon kosher salt, divided
¼ teaspoon ground black pepper, divided
2 cups sliced cremini mushrooms
1 tablespoon fresh thyme leaves
3 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup low-fat milk
½ cup crumbled goat cheese

Steps:

  • Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
  • Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
  • For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
  • Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.

Nutrition Facts : Calories 152.3 calories, Carbohydrate 11.3 g, Cholesterol 11.8 mg, Fat 9.4 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 3.7 g, Sodium 221.4 mg

TUNA AND GREEN BEAN SALAD



Tuna and Green Bean Salad image

Make and share this Tuna and Green Bean Salad recipe from Food.com.

Provided by Vseward Chef-V

Categories     Tuna

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 lbs slender green beans, trimmed, halved crosswise
3 teaspoons salt, plus more to taste
2 large red potatoes, diced
1/3 cup fresh lemon juice
2 garlic cloves, finely chopped
1/3 cup extra virgin olive oil
1 teaspoon dried oregano
3/4 teaspoon fresh ground black pepper
8 ounces cherry tomatoes, halved
1/2 cup chopped fresh basil leaf
1/4 cup chopped fresh Italian parsley
9 ounces canned tuna packed in oil, drained

Steps:

  • Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes.
  • Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel.
  • Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel.
  • In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.

Nutrition Facts : Calories 246.6, Fat 11.9, SaturatedFat 1.8, Cholesterol 5.7, Sodium 998.7, Carbohydrate 23.4, Fiber 5.1, Sugar 3.1, Protein 13.1

GREEN AND WHITE BEAN SALAD WITH TUNA



Green and White Bean Salad with Tuna image

Tuna, cannellini beans, green beans, and red onion are matches made in salad heaven -- toss them in a simple dressing of white-wine vinegar and olive oil for a light and refreshing lunch or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

Coarse salt and ground pepper
3/4 pound green beans, trimmed and cut into 1-inch pieces
2 tablespoons white-wine vinegar
2 tablespoons extra-virgin olive oil
1 can (15.5 ounces) cannellini beans, rinsed and drained
1/2 small red onion, thinly sliced
1 can (5 ounces) solid white tuna packed in water, drained and broken into pieces
1/4 cup thinly sliced pepperoncini (about 9)

Steps:

  • In a medium pot of boiling salted water, cook green beans until bright green and crisp-tender, about 3 minutes. Drain, rinse under cool water to stop the cooking, and pat dry.
  • In a large bowl, whisk together vinegar and oil and season to taste with salt and pepper. Add green beans, cannellini beans, onion, tuna, and pepperoncini and stir to combine. Serve immediately.

Nutrition Facts : Calories 229 g, Fat 9 g, Fiber 8 g, Protein 15 g

STRING BEAN, OLIVE, AND FLAKED-TUNA SALAD



String Bean, Olive, and Flaked-Tuna Salad image

Our pared-down Nicoise will transport you straight to the Riviera. Boil the eggs and potatoes the night before; assemble the salad in the morning so the flavors meld by afternoon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 10

4 large eggs
1 pound small red potatoes, scrubbed and quartered
Coarse salt and freshly ground black pepper
12 ounces green and yellow string beans, trimmed
2 teaspoon Dijon mustard
2 tablespoon red-wine vinegar
1/4 cup extra-virgin olive oil
7 ounces tuna packed in olive oil, drained
1/4 cup mixed olives
1/3 cup fresh basil leaves, torn if large

Steps:

  • Bring eggs to a boil in a small saucepan. Cover and remove from heat. Let stand 13 minutes. Drain and run eggs under cold water, then peel and cut in half.
  • Meanwhile, bring potatoes to a boil in well-salted water in a medium saucepan. Reduce heat and simmer until tender, about 8 minutes. Remove potatoes with a slotted spoon and return water to a boil. Blanch beans in batches until bright and just tender, 3 to 4 minutes, then transfer to an ice bath.
  • Whisk together mustard and vinegar in a small bowl. Gradually add oil, whisking to emulsify, and season with salt and pepper.
  • Arrange eggs, potatoes, beans, tuna, and olives on a platter and drizzle with vinaigrette before sprinkling with basil.

Nutrition Facts : Calories 448 g, Cholesterol 238 g, Fat 29 g, Fiber 5 g, Protein 22 g, SaturatedFat 5 g, Sodium 667 g

GREEN BEAN AND TUNA SALAD WITH BASIL DRESSING



Green Bean and Tuna Salad with Basil Dressing image

Our idea of salad for dinner in the height of summer means minimal cooking, lots of fresh greens, and enough protein to feel filling. Here, that means quickly blanched green beans, canned white beans, parsley leaves, and Little Gem lettuce get tossed in a punchy basil dressing with oil-packed tuna and capers.

Provided by Anna Stockwell

Categories     Green Bean     Salad     Shallot     Vinegar     Basil     Lemon Juice     Lettuce     Bean     Parsley     Capers     Tuna     Dairy Free     Peanut Free     Dinner     Quick & Easy     Quick and Healthy     Wheat/Gluten-Free     Summer

Yield 4 servings

Number Of Ingredients 13

1 shallot, coarsely chopped
3 Tbsp. sherry vinegar or red wine vinegar
1 tsp. kosher salt, plus more
1 lb. green beans, trimmed
1 1/2 cups basil leaves
6 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
1 tsp. freshly ground black pepper
1 large or 2 small heads of Little Gem lettuce or romaine hearts, leaves separated
1 (14.5-oz.) can white beans, drained, rinsed
1 cup parsley leaves with tender stems
1/4 cup capers, drained
1 (6-oz.) jar oil-packed tuna, drained, flaked into pieces

Steps:

  • Combine shallot, vinegar, and 1 tsp. salt in a blender jar. Let sit 5-10 minutes to lightly pickle.
  • Meanwhile, cook green beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain, then run under very cold water until cool to the touch.
  • Add basil, oil, lemon juice, and pepper to shallot mixture and blend until mostly smooth. Pour dressing into a large bowl. Add green beans, lettuce, white beans, parsley, and capers and toss with your hands to coat. Add tuna and gently toss to combine. Transfer salad to a platter.

TWO-BEAN AND TUNA SALAD



Two-Bean and Tuna Salad image

This is the most amazing version of tuna and bean salad I've ever tasted. It incorporates crunchy green beans, a red onion made a little milder by soaking in water, tuna and a bean of your choice. I've used a lush bean called Good Mother Stallard, which really makes this salad stand out. You can substitute borlotti beans, pinto or white beans. If you're using canned beans, rinse them first. Whichever bean you choose, you'll have an amazing light and satisfying meal.

Provided by Martha Rose Shulman

Categories     dinner, lunch

Time 15m

Yield 6 Servings

Number Of Ingredients 13

3/4 pound green beans, trimmed
1 small red onion, cut in half and sliced in half-moons (optional)
2 5-ounce cans tuna (packed in water or olive oil), drained
1 1/2 cups cooked Good Mother Stallard, borlotti, pinto or white beans (if using canned beans, rinse)
2 tablespoons chopped fresh parsley
2 tablespoons chopped chives
2 teaspoons chopped fresh marjoram or sage
2 tablespoons sherry vinegar or red wine vinegar
Salt to taste
1 garlic clove, minced or puréed
1 teaspoon Dijon mustard
2 tablespoons bean broth
6 tablespoons extra-virgin olive oil

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.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 457 milligrams, Sugar 2 grams, TransFat 0 grams

GREEN BEAN, POTATO, AND TUNA SALAD



Green Bean, Potato, and Tuna Salad image

This was a staple in our home each summer. Very easy to make, all of your guests will ask how it's done and will come back for seconds and thirds.

Provided by fgamble1969

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 3h40m

Yield 8

Number Of Ingredients 11

1 pound tuna steaks
1 teaspoon lemon pepper, or more as needed
1 tablespoon olive oil, or as needed
1 pound fresh green beans - rinsed, trimmed and snapped into bite size pieces
1 ½ pounds red potatoes, cut into bite-size chunks
1 large tomato, cut into bite-size pieces
1 ½ tablespoons minced garlic
2 lemons, juiced
1 teaspoon lemon zest
1 (8 ounce) bottle Italian dressing (such as Ken's Steak House Lite Northern Italian Dressing®)
1 pinch salt and freshly ground black pepper to taste

Steps:

  • Season tuna steaks liberally with lemon pepper.
  • Heat olive oil in a large skillet over medium-high heat. Place tuna steaks in the hot skillet and sear until lightened but still a little pink in the centers, 3 to 5 minutes on each side. Be careful not to overcook. Remove from heat and allow to cool.
  • Bring a large pot of lightly salted water to a boil. Add beans and cook for 4 to 5 minutes. Drain and place in a bowl of ice water to "shock" the beans and preserve the green color.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are just a little firm when pierced, 5 to 6 minutes. Drain and place in a bowl of ice water.
  • Combine garlic, lemon, juice, and lemon zest in a large bowl. Add tuna, potatoes, green beans, and tomatoes. Stir in Italian dressing and coat all ingredients with the dressing. Season with salt and pepper to taste. Chill for at least 2 hours or best overnight.

Nutrition Facts : Calories 245 calories, Carbohydrate 24.6 g, Cholesterol 25.7 mg, Fat 10.4 g, Fiber 5 g, Protein 16.6 g, SaturatedFat 1.7 g, Sodium 565.8 mg, Sugar 4.6 g

GOURMET TUNA SALAD



Gourmet Tuna Salad image

The combination of green olives, almonds and capers in addition to the usual ingredients in tuna salad makes this recipe exceptionally good.

Provided by Patricia Jones

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

1 (12 ounce) can albacore tuna in water, drained and flaked
2 green onions, chopped
1 stalk celery, diced
¼ cup pimento-stuffed green olives, chopped
2 tablespoons capers, chopped
¼ cup blanched slivered almonds
1 dash Worcestershire sauce
½ cup mayonnaise
¼ cup sour cream

Steps:

  • In a mixing bowl, combine tuna, green onions, celery, green olives, capers and almonds.
  • In a small bowl, whisk together mayonnaise, sour cream and Worcestershire sauce.
  • Blend together dressing and tuna mixture. Serve on bed of lettuce or with croissant as a tuna salad sandwich.

Nutrition Facts : Calories 396.2 calories, Carbohydrate 4.1 g, Cholesterol 52.1 mg, Fat 32.4 g, Fiber 1.3 g, Protein 22.5 g, SaturatedFat 6.3 g, Sodium 908 mg, Sugar 1 g

5-MINUTE GREEN BEAN AND TUNA SALAD



5-Minute Green Bean and Tuna Salad image

Make this summery tuna salad with frozen whole green beans and corn any time of year. Top with Italian dressing and Parmesan for zesty flavor.

Provided by My Food and Family

Categories     Home

Time 5m

Yield 4 servings

Number Of Ingredients 6

2 cups frozen whole green beans
1 cup frozen corn
2 cans (5 oz. each) white tuna in water, drained, flaked
1 cup grape tomatoes
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup KRAFT Grated Parmesan Cheese

Steps:

  • Place green beans and corn in colander; rinse under hot water 30 sec. or until thawed. Drain well. Spoon into large bowl.
  • Add tuna, tomatoes and dressing; toss lightly.
  • Top with cheese.

Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g

Tips:

  • Choose fresh, crisp green beans. Look for beans that are a deep green color and have no blemishes.
  • Blanch the green beans before using them. This will help them retain their color and crispness.
  • Use a variety of olives in the salad. This will add flavor and texture.
  • Make the tuna sauce ahead of time. This will give the flavors time to meld.
  • Serve the salad chilled. This will help the flavors come together.

Conclusion:

Green bean salad with tuna sauce and olives is a delicious and refreshing salad that is perfect for a summer meal. It is easy to make and can be tailored to your own taste. Whether you like your salad mild or spicy, there is a tuna sauce variation that will suit you. So next time you are looking for a light and healthy salad, give this green bean salad a try.

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