Best 5 Tuna And Green Bean Salad Recipes

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Tuna and green bean salad is a delicious and refreshing dish that is perfect for summer. It is made with a variety of fresh and flavorful ingredients, including tuna, green beans, celery, onion, and mayonnaise. This salad is a great way to use up leftover tuna, and it can also be made with canned tuna. It is a quick and easy dish to make, and it is a great option for a light lunch or dinner.

Let's cook with our recipes!

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.

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

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.

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 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.

Tips:

  • Choose the freshest possible ingredients. High-quality tuna, tender green beans, and crisp celery will make a world of difference in the flavor of your salad. 
  • Don't overcook the green beans. They should be crisp-tender, not mushy. You can boil, steam, or sauté them, but be careful not to overcook them. 
  • Use a good quality mayonnaise. A cheap, watery mayonnaise will ruin the flavor of your salad. Look for a mayonnaise that is made with real eggs and oil, and that has a thick, creamy texture. 
  • Add some fresh herbs for extra flavor. Dill, chives, or parsley are all great additions to tuna salad. You can also add a squeeze of lemon juice or a pinch of salt and pepper to taste. 
  • Serve the salad immediately. Tuna salad is best when it is fresh. If you need to make it ahead of time, store it in the refrigerator for up to 24 hours. 

Conclusion:

Tuna and green bean salad is a classic summer dish that is easy to make and always a crowd-pleaser. It is a healthy and refreshing salad that is perfect for a light lunch or dinner. With just a few simple ingredients, you can create a delicious salad that is sure to be a hit with everyone.

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