Best 7 Tuscan Beans With Tuna Recipes

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.

TUNA WITH TUSCAN WHITE BEAN SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, whisk the oil, vinegar, lemon juice, salt and pepper. Pour over bean mixture; toss to coat. Refrigerate until serving., Brush tuna with oil. Sprinkle with salt and pepper; place on greased grill rack. Cook, covered, over high heat or broil 3-4 in. from the heat until slightly pink in the center for medium-rare, 3-4 minutes on each side. Serve with salad.

TUSCAN TUNA AND BEANS

Steps:

• Marinate the onion with vinegar for 15 minutes. Drain the onion. Put the beans in a serving bowl. Mix with the onion, extra-virgin olive oil, salt, and pepper. Drain the tuna, break it into flakes or chunks with a fork, and scatter it on top of the beans. Sprinkle with the parsley.

ITALIAN WHITE BEAN SALAD

Steps:

• In a medium bowl whisk together lemon juice, olive oil, garlic, rosemary, black pepper and salt. Stir in beans, tomato, parsley and capers. Divide evenly among four serving plates.

TUSCAN TUNA-AND-BEAN SANDWICHES

Steps:

• Prepare beans:
• Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, parsley, salt, and pepper.
• Make tuna:
• Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.
• Assemble sandwiches:
• Spoon one fourth of bean mixture on 1 slice of bread, then top with one fourth of tuna salad, some watercress, and a slice of bread. Make 3 more sandwiches in same manner.

ITALIAN WHITE BEANS WITH TUNA

Steps:

• Drain beans and rinse well.
• In a large bowl, combine garlic, thyme, vinegar, olive oil, salt and pepper. Beat with fork.
• Add beans and red onion to bowl , toss to coat.
• Break tuna up into medium-size chunks and toss lightly with beans.
• Serve at room temperature - can be stored in fridge for up to a day.
• NOTE : depending on how much there is, you may want to use the oil from the canned tuna in the recipe.

TUSCAN BEANS WITH TUNA

Steps:

• Heat 3 tablespoons olive oil in a deep skillet over medium heat. Add the garlic and chopped sage and cook until the garlic just starts to brown, about 4 minutes.
• Add the beans (including the liquid from the cans) and 1 cup water.
• Increase the heat to medium high and cook, stirring occasionally, until slightly reduced, about 10 minutes.
• Add the kale and cook, stirring occasionally, until the kale is tender and the liquid looks creamy, 8 to 10 minutes.
• Season with salt and pepper.
• Meanwhile, toss the tomatoes, celery, olives and roasted peppers in a medium bowl.
• Heat the remaining 3 tablespoons olive oil in a small skillet over medium heat, then fry the sage leaves until crisp, 3 to 4 minutes; drain on paper towels.
• Reserve the oil.
• Break the tuna into large chunks and divide among shallow bowls.
• Spoon the bean mixture around the tuna and top with the olive salad and fried sage.
• Drizzle with the reserved sage oil and season with salt.