Best 4 Large White Bean Tuna And Spinach Salad Recipes

Indulge in a culinary delight with our guide to preparing a tantalizing "Large White Bean Tuna and Spinach Salad". This vibrant and flavorful dish combines the protein-rich goodness of tuna, the hearty texture of large white beans, and the verdant freshness of spinach to create a satisfying and nutritious meal. Whether you're looking for a light and refreshing lunch or a satisfying dinner option, this versatile salad is sure to please the palate and leave you feeling energized.

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

LARGE WHITE BEAN, TUNA AND SPINACH SALAD

Large White Bean, Tuna and Spinach Salad image

You could use canned cannellini beans for this, but I love the size and texture of large white limas. I don't soak limas because the skins tend to detach and the beans fall apart when you cook them. You want them intact for this, but you also need to make sure to cook them all the way through.

Provided by Martha Rose Shulman

Categories dinner, weekday, salads and dressings

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 cup large white lima beans
1 quart water
1 onion, cut in half
2 garlic cloves, crushed, plus 1 small garlic clove, minced or puréed
1 bay leaf
2 fresh sage leaves
Salt to taste
1 5-ounce can water-packed light tuna, drained
1 bunch spinach, stemmed, leaves washed and dried, or 1 6-ounce bag baby spinach
1 tablespoon sherry vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil
2 tablespoons finely chopped flat-leaf parsley and mint
1 tablespoon chopped chives
Sliced red onion and black olives

Steps:

Rinse the beans and combine with the water in a soup pot. Add the halved onion, the crushed garlic cloves, the bay leaf and the sage leaves. Bring to a gentle boil, add salt to taste, cover and boil very gently for 1 to 1 1/2 hours, or until the beans are tender (sometimes they take longer, about 2 hours; it depends in part on the age of the beans). Remove from the heat. Set a colander over a bowl and drain the beans. Discard the bay leaf, onion, garlic cloves and sage. Some of the beans will have slipped out of their skins and fallen apart, but most should be intact. The broth can be used for a soup or pasta sauce.
Meanwhile, prepare the spinach and the dressing. Whisk together the vinegar, lemon juice, minced or puréed garlic, mustard, salt to taste and the olive oil.
In a large bowl, gently toss together the beans and the tuna. Don't worry if some of the lima beans fall apart. Add the mint, half the chives and half the dressing and toss again. Season to taste with salt and pepper.
Toss the spinach with the remaining dressing. Line a platter or wide bowl with the spinach, top with the tuna, and sprinkle the remaining chives over the top. Garnish with red onions and black olives if desired, and serve.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 734 milligrams, Sugar 2 grams, TransFat 0 grams

WHITE BEAN AND TUNA SALAD

White Bean and Tuna Salad image

This protein-packed spinach salad is ready in 15 minutes

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 15m

Number Of Ingredients 11

Ingredients

2 cans (15 ounces each) cannellini beans, rinsed and drained
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
Coarse salt and ground pepper
5 ounces baby spinach
1 tablespoon plus 1 teaspoon red-wine vinegar
2 cans (5 ounces each) solid white tuna, drained and broken into chunks
1/4 cup green olives, pitted and roughly chopped
1/2 small red onion, thinly sliced
2 tablespoons chopped fresh parsley
Crusty bread, for serving

Steps:

In a medium saucepan, combine beans, 2 tablespoons oil, and garlic; season with salt and pepper. Cook over medium-high, stirring, until beans are warm, about 4 minutes; remove pan from heat. In a large bowl, combine spinach, 1 tablespoon oil, and 1 teaspoon vinegar; season with salt and pepper and toss to coat. Divide spinach among four plates. Transfer beans to bowl and stir in 1 tablespoon vinegar, tuna, olives, onion, and parsley. Season with salt and pepper. Top spinach with bean and tuna mixture and serve with bread.

Nutrition Facts : Calories 396 g, Fat 15 g, Fiber 10 g, Protein 31 g

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

Ingredients

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.

GIADA DE LAURENTIIS' WHITE BEAN AND TUNA SALAD

Giada De Laurentiis' White Bean and Tuna Salad image

This is a traditional combination in Italy and makes a wonderful full-meal salad. Tuna packed in oil, though hard to find anymore, makes a difference in this salad. Try it at least once this way! You may want to chill the ingredients somewhat in the refrigerator before assembling salad.

Provided by Lorraine of AZ

Categories Tuna

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 (6 ounce) cans dark meat tuna in olive oil
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
2 (15 ounce) cans cannellini beans, rinsed and drained
1 medium red onion, thinly sliced
6 tablespoons red wine vinegar
1/2 cup capers
1 cup cherry tomatoes
fresh basil leaf, to taste

Steps:

In a large bowl, add tuna and oil and 1/2 teaspoon each of salt and pepper. With a fork, break up the tuna.
Add the beans and onions and gently toss.
Drizzle with vinegar and season with more salt and pepper to taste. Transfer to plates and serve.
Note: This may be served over fresh arugula, about 1/2 cup per plate.

Tips:

For the best flavor, use fresh tuna that has been recently cooked. Seared or grilled tuna is ideal.
If you don't have any fresh tuna, you can use canned tuna. Just be sure to drain it well and rinse it before adding it to the salad.
Use a variety of beans in your salad. This will add different flavors and textures.
Don't be afraid to add other vegetables to your salad. Some good options include tomatoes, cucumbers, and red onions.
Use a light and tangy dressing for your salad. A vinaigrette or lemon-based dressing is a good choice.
Serve your salad immediately or store it in the refrigerator for later. It will keep for up to 3 days.

Conclusion:

This large white bean, tuna, and spinach salad is a healthy and delicious meal that is perfect for lunch or dinner. It is packed with protein, fiber, and vitamins. The light and tangy dressing adds a refreshing touch. This salad is also easy to make and can be customized to your liking. So next time you're looking for a healthy and satisfying meal, give this salad a try!