White Bean Tuna Salad
White Bean Tuna Salad
Recipe:
An incredibly delicious Mediterranean Inspired spin on a quick and healthy tuna salad! MOST of these ingredients were just sitting in my pantry begging to be used – which also makes this a very budget-friendly idea to have on hand for those crazy weeks.
This White Bean Tuna Salad packs loads of flavor *AND* an equally impressive nutritional punch: We have some high-quality protein, complex carbohydrates, and beneficial fiber.
The flavors, colors, and textures happening in this bowl are impressive for such a quick meal idea!
Scoop it up into a lettuce wrap or over a big garden salad, scoop and eat with chips, or pile it high on a toasted slice of Ezekiel to create an open-faced sandwich. Or simply just eat it with a spoon. YUM.
This stuff is PERFECT to make on Sunday for meal prep and keep in your fridge for quick lunches and snacks throughout the week!
Stays good in an airtight container in the fridge for up to 4 days.
Cool Tuna & White Bean Salad for Hot Summers. Easy how to video directions. Make ahead meals.
It is great to have a protein rich cool salad for a hot summer's day. Also great to bring to a potluck or family/church gather.
Recipe:
Juice of one lemon
4 tsp Dijon mustard or coarse grind mustard
2 tsp honey
¼ tsp salt
pinch of black pepper (1/8 tsp)
1/3 cup extra virgin olive oil
1 (15oz) can white bean (cannellini or great northern bean)
½ cup bread crumbs (plain or Italian blend)
¼ cup fresh flat-leaf parsley, chopped
½ medium red onion, chopped
12 oz can Albacore Tuna
1-2 heads of butter lettuce
Directions:
1. Drain & rinse white bean. Drain & roughly flaked Albacore tuna. Clean lettuce, pull leaves apart from stem and arrange on serving plate.
2. Make the vinaigrette. In a bowl, whisk together the lemon juice, mustard, honey, salt, pepper. Slowly add the oil in a thin stream, while constantly whisking. Whisk until the dressing is smooth and emulsified.
3. In a large bowl. Add the beans, parsley, celery, onion, tuna, and bread crumbs. Whisk the vinaigrette to recombine; pour over the mixture. Gently mix until incorporated.
4. Spoon mixture onto the lettuce, serve. Can be covered and refrigerated for 3 days.
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Tuna & White Bean Salad - Cooking Demonstration - Kincumber Gym
Walsh rolls his sleeves up and helps Mel with the cooking.
If you want the full recipe, please contact kincumbergym.com or mealsbymel.com.au
Tuna & Cannellini Bean Salad : It Takes Tuna
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Tuna and cannellini bean salad blends great textures and rich flavors into a truly delectable treat. Make tuna and cannellini bean salad with help from a chef and the owner of a New York catering service in this free video clip.
Expert: Ula Robertson Nuemann
Filmmaker: Anthony Geathers
Series Description: You can make a wide variety of different meals right at home using delicious tuna as a primary ingredient. Find out how to inject a little more tuna into your diet with help from a chef and the owner of a New York catering service in this free video series.
Tuna & White Bean Salad | SAM THE COOKING GUY
I like to make this and keep it in the fridge. Then when I need a snack, it's not only filling & delicious, but it's super healthy for you. Low in fat and calories but high in protein.
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The BEST Tuna and Cannellini Bean Salad #shorts
Tuna and Cannellini Bean Salad #shorts
Instead of having a boring tuna sandwich let’s turn it into a flavor-packed salad without all of that Mayo!
I like to play around with different ingredients with this salad but I mostly make this version as long as I have everything on hand! You could also use arugula, and add in celery, if you don’t have fresh tomatoes you could add in jarred sun-dried tomatoes!
Let me know in the comments what you would add to make this salad your own!
Ingredients ????
• Bag of spinach
• 1/3 cup halved cherry tomatoes
• 1 can of tuna, drained
• Sliced red onions
• 1 can of cannellini beans, drained
• Basil, torn
• 1 Tbsp capers
• 1/4 cup kalamata olives, halved
• 1 avocado, diced
• 1 Tbsp lemon zest
• Lemon pepper, to taste
• Salt, to taste
• 2 Tbsp lemon juice
• 1/4 cup olive oil
• black pepper, to taste
Directions ✍️
• Into a large bowl of spinach toss in a can of tuna, 1/3 cup of halved cherry tomatoes, sliced red onions, 1 can of cannellini beans (drained & rinsed), torn basil, 1 tbsp capers, 1/4 cup halved kalamata olives, 1 diced avocado, 1 tbsp lemon zest, a few grinds of lemon pepper and salt.
• Into a small mason jar pour in 2 tbsp lemon juice, 1/4 cup olive oil, kosher salt, and black pepper. Shake up the dressing and pour over the salad and toss.
• Serve up and enjoy!
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