Easy Tuna White Bean Salad Recipe - tuna cannellini - italian white bean salad
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Easy Tuna White Bean Salad Recipe - tuna cannellini - italian white bean salad - Super simple but very tasty.
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Tuna and White Bean Pasta Salad
Tuna & White Bean Pasta Salad. Tinned tuna, protein-packed cannellini beans, pasta, crisp red pepper and superfood spinach all tossed in a fresh and vibrant basil & parsley dressing. And if you are into sustainable eating, just half the amount of tuna and double the beans. Recipe here
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SoFlo Taste: Pasta with Tuna and White Beans
Chef Michelle Bernstein gives you recipes for riding out a severe storm power outage.
Tuna and Beans
This tuna and cannellini bean salad is so easy, healthy and delicious. The main two ingredients definitely shine through, but the addition of red onion, fennel, fresh parsley and capers give this salad a nice boost of flavour. I always have bread on hand with this salad but it is definitely not needed, I just love bread. If you are able to buy a higher quality tuna, I would suggest it, as you will taste a difference in flavour. As for the beans, canned is fine and what I use majority of the time but if you can use dried beans and have the time to prepare, I will always suggest taking that extra step.
RECIPE:
TUNA, CANNELLINI BEAN, RED ONION, FENNEL, CAPERS AND PARSLEY SALAD
Recipe by Mark Calaminici | Food Loves Company
Serves 2-4
Ingredients
240g tuna, Rio Mare or Callipo brand or any other high quality tuna is suggested
1 can (540ml) cannellini beans, drained and rinsed
¼ to ½ red onion, thinly sliced or finely diced
¼ cup fresh parsley, finely chopped
¼ bulb of fennel, thinly sliced or finely chopped, fennel fronds to taste
1 tbsp. capers, finely chopped
Zest of half a lemon
Juice of half a lemon
2 tbsp. red wine vinegar
Salt, to taste
Freshly cracked pepper, to taste
Chili flakes, to taste
Extra virgin olive oil, to taste
Method
1. Follow this step, if you want to take the extra step with taking a bit of the “bite” out of the red onion. In a large bowl filled with ice cubes and water, submerge red onion into the water and let sit for 10-20 minutes. Remove onions and dry with paper towel.
2. Depending on the tuna you use, you can use the oil that it is packed in or drain and use fresh extra virgin olive oil. With Rio Mare and Callipo brands, I suggest using the oil it is packed in. In a large bowl add all the ingredients. Give a mix to incorporate ingredients and adjust any seasonings. Plate and garnish with extra fennel fronds, freshly cracked pepper. Enjoy!
Until next time, ciao!
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Chapters
0:00 Intro
0:14 Picking the suggested tuna
1:14 Cannellini beans
1:33 TIP for taking the bite out of red onion
2:05 Prepping rest of ingredients
3:01 Mixing salad
3:18 Tasting and goodbye
#tunaandwhitebeansalad #tunaandcannellinibeansalad #salad
Easy Creamy Tuna Pasta with Green Beans!
Easy Creamy Tuna Pasta with Green Beans!
This super easy creamy tuna pasta is a real treat. Get the full recipe here:
Hey! Thanks for watching!
I'm Paula. I'm a former professional cook and overall eating enthusiast.
I started this channel because I love making dinner and I love eating dinner.. but mostly it's because all I've ever wanted in life is to have my own cooking show. When I didn't get a callback after submitting my tape to Food Network in 2003, I put that dream to rest for a while. Until I clued in, I can do it myself on YouTube!
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Tuscan White Bean Pasta
This Tuscan White Bean Pasta is a fast and flavorful dish that is perfect for weeknight dinners. Caramelized garlic, basil, and Parmesan add BIG flavor! FULL RECIPE BELOW.
PRINTABLE RECIPE:
INGREDIENTS
8 oz. linguine or fettuccine ($0.63)
1 Tbsp olive oil ($0.13)
1 Tbsp butter ($0.13)
3 cloves garlic, minced ($0.24)
1 pint grape or cherry tomatoes ($1.99)
10 cranks freshly ground pepper ($0.03)
1/2 tsp salt ($0.02)
1/2 tsp dried basil ($0.05)
1 15oz. can cannellini beans ($0.69)
4 oz. baby spinach ($0.65)
3 oz. shredded parmesan ($1.89)
INSTRUCTIONS
1. Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook according to the package directions (boil for 7-10 minutes). Drain the pasta in a colander.
2. While you’re waiting for the water to boil, mince the garlic. Heat the olive oil and butter in a large skillet over medium-low heat. Add the garlic and sauté for about a minute, or until it has softened and become very fragrant.
3. Add the tomatoes, salt, pepper and basil. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. It's important to not have the heat under the skillet too high here or the garlic may burn before the tomatoes break down. You want the garlic to brown and caramelize a bit, but not burn.
4. Once the tomatoes begin to break down, add the spinach and stir it into the tomatoes until it is about half way wilted.
5. Rinse and drain the can of cannellini beans. Add the beans to the skillet and stir until they are heated through. The tomato juices will have created a thick sauce-like mixture on the bottom of the skillet at this point. Taste the mixture and add a bit more salt if needed. It should be slightly on the salty side in order to properly flavor the pasta.
6. Add the cooked and drained pasta to the skillet. Toss until the pasta is coated in the sticky sauce and everything is combined. Top with shredded parmesan, plus add a bit of Parmesan to the top of each bowl.
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TIMESTAMPS
0:00 Introduction
0:08 Boil Pasta
0:15 Sauté Garlic
0:21 Add Tomatoes and Herbs
0:31 Wilt Spinach
0:38 Stir in Beans
0:42 Add Cooked Pasta
0:48 Top with Parmesan
0:50 Serve