Best 8 Tuscan Tuna And Beans 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.

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.

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 CANNELLINI BEANS

Steps:

• Place tuna and orange juice in shallow bowl; toss gently and marinate in refrigerator 5 to 10 minutes.
• Heat canola oil in nonstick saute pan; add onion and saute until translucent, about 3 to 5 minutes.
• Add cannellini beans, tuna, tomatoes, white wine vinegar, basil, pepper and 1 tablespoon orange zest.
• Cover and cook over medium heat until tuna is opaque throughout, about 7 to 9 minutes.
• Sprinkle with parsley and remaining 1 tablespoon orange zest; serve immediately.

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 TUNA AND BEAN SALAD

Steps:

• In a small bowl, whisk together oil, vinegar, garlic, salt, and pepper; set aside dressing. In a medium bowl, toss beans, onion, mint, cilantro, parsley, and olives, if desired. Add tuna and enough dressing to lightly coat; toss gently (refrigerate leftover dressing, if any, for another use). Adjust salt and pepper to taste. Cover; refrigerate at least 15 minutes (or up to 24 hours). Serve with crostini (toasted Italian bread), if desired.