{"id":48,"date":"2020-08-17T10:28:00","date_gmt":"2020-08-17T10:28:00","guid":{"rendered":"http:\/\/demo.wpzoom.com\/petit\/?p=48"},"modified":"2024-12-30T18:36:42","modified_gmt":"2024-12-31T02:36:42","slug":"tuna-bean-salad","status":"publish","type":"post","link":"https:\/\/bonkerz4food.com\/index.php\/2020\/08\/17\/tuna-bean-salad\/","title":{"rendered":"Tuna and Bean Salad – Italian Style"},"content":{"rendered":"

Tuna and bean salad is a classic Italian dish.\u00a0 I love to add the tuna and beans to a big bowl of bitter greens lettuces, making it feel more substantial.\u00a0 I toss it with a <\/span>\u00a0homemade dressing with lots of olives and capers, adding a nice pop of acidity.<\/span><\/p>\n

There are many different kinds of bitter green lettuces to choose from such as escarole, endive, frisee and radicchio.\u00a0 Today I used romaine lettuce for a sweeter flavor and endive, radicchio and Belgian endive to add a bitter note.\u00a0 Escarole and frisee are also tasty bitter greens, but any <\/span>fresh <\/span>salad greens that you like will work.\u00a0\u00a0<\/span><\/p>\n

I use canned cannellini beans (sometimes called white kidney beans) in this salad as you can just give them a quick rinse and they’re ready to use. \u00a0They <\/span>have a nice creamy texture and are also very nutritious.\u00a0<\/span><\/p>\n

\"tuna-bean-salad-ingredients\"<\/p>\n

Good Quality Ingredients make all the Difference<\/h2>\n

Using a good Italian or Spanish canned tuna that’s packed in olive oil puts this salad over the top!\u00a0 It’s completely different than the canned tuna in water that I grew up eating.\u00a0 This tuna has a moist, silky texture and rich, meaty taste that is enhanced by being preserved with olive oil.\u00a0 This type of tuna works well in salads, sandwiches and pastas, like our Pasta with Red Pepper Sauce<\/a>.\u00a0\u00a0<\/p>\n

I use Sicilian olive oil for the salad dressing as it is bright and grassy in flavor.\u00a0 I find that it stands up well to the all the bold flavors in this salad.<\/p>\n

Serve this Tuna and Bean Salad for lunch, a light dinner or an appetizer<\/h2>\n

We had our friends, Rocco and Lindi, over for lunch the other day and since Lindi eats gluten free I was trying to think of something light to make, but not the same boring salad.\u00a0 This tuna and bean salad came to mind.\u00a0 We enjoyed it so much; we ate it all!<\/p>\n

You can serve this tuna and bean salad for many occasions such as a nice lunch, a light dinner or even a cocktail party.\u00a0 Pairing it with a cheese and salami plate as part of an array of appetizers to go along with a glass of wine makes the ideal gathering.<\/span><\/p>\n\n

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Italian Style Tuna and Bean Salad<\/h2>\n\n
\n \t\t \t\t\tRecipe by Margaret Sanfelippo<\/span>\n \t\t\n
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  • <\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/span><\/li><\/ul>0.0<\/small> from<\/small> 0<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Course: Main Dish, Salads, Appetizers<\/mark><\/span>Cuisine: Italian<\/mark><\/span>Difficulty: Easy<\/mark><\/span> <\/div>\n\t<\/div>\n\t\t\n\t\n\t\t\t
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    <\/path><\/svg><\/span>Servings<\/span>
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    4<\/p>servings<\/span><\/div>

    <\/path><\/svg><\/span>Prep time<\/span>

    15<\/p>minutes<\/span><\/div>

    <\/path><\/svg><\/span>Total time<\/span>

    15<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\t\t

    This is an easy salad of tuna, beans and bitter greens with a homemade dressing that has lots of olives and capers.<\/p>\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
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      5<\/span> cups<\/span> assortment of salad greens, chopped (such as romaine, frisee, radicchio, belgian endive)<\/span> <\/p><\/li>

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      1\/4<\/span> cup<\/span> parsley, chopped<\/span> <\/p><\/li>

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      4<\/span> can<\/span> can Italian or Spanish tuna packed in olive oil<\/span> <\/p><\/li>

    • <\/span>

      15.5<\/span> can<\/span> can cannellini beans, drained and rinsed<\/span> <\/p><\/li>

    • <\/span>

      2<\/span> scallions, chopped (white and green parts)<\/span> <\/p><\/li>

    • <\/span>

      1\/4<\/span> tsp<\/span> garlic salt<\/span> <\/p><\/li>

    • <\/span>

      2<\/span> tsp<\/span> dijon mustard<\/span> <\/p><\/li>

    • <\/span>

      1\/4<\/span> cup<\/span> green olives, chopped<\/span> <\/p><\/li>

    • <\/span>

      1<\/span> tbsp<\/span> capers, chopped<\/span> <\/p><\/li>

    • <\/span>

      2<\/span> tsp<\/span> red wine vinegar<\/span> <\/p><\/li>

    • <\/span>

      2<\/span> tsp<\/span> fresh lemon juice<\/span> <\/p><\/li>

    • <\/span>

      1\/4<\/span> cup<\/span> Sicilian olive oil<\/span> <\/p><\/li>

    • <\/span>

      1\/4<\/span> tsp<\/span> red pepper flakes<\/span> <\/p><\/li>

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      3\/4<\/span> tsp<\/span> salt<\/span> <\/p><\/li>

    • <\/span>

      1\/2<\/span> tsp<\/span> pepper<\/span> <\/p><\/li><\/ul>\n\t\t\t \t\t<\/div>\n\n\t\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Mix the tuna with the olive oil, cannellini beans and scallions in a small bowl.\u00a0 Season with the garlic salt and 1\/8 tsp pepper.
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        • Toss the greens and chopped parsley in a large bowl.
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          • To make the dressing, mix the dijion mustard, green olives, capers, red wine vinegar, lemon juice and red pepper flakes in a small bowl.\u00a0 Whisk in the olive oil. Season with 1\/4 tsp salt and 1\/8 tsp pepper.
            • \"\"<\/figure><\/li><\/ul><\/div><\/li>
            • Add the tuna and bean mixture to the greens.\u00a0 Dress with the salad dressing.\u00a0 Season the salad with 1\/2 tsp salt and 1\/4 tsp pepper.<\/li>
            • Serve immediately.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \t\n\t\t\t