Fast & Easy Dinner: Tuna and Cannellini Bean Salad

partysugar — Fri, 03 Aug 2007 09:07:31 -0700

You can make this rapid, healthy dinner salad in twelve minutes with ingredients from your pantry. Canned tuna and white beans get freshened up with cherry tomatoes, green beans, and lemon zest for a very Italian-style meal. Serve with a chunk of cheese, a hunk of crusty sourdough bread, and a chilled Pinot Grigio and finish it off with slices of cool watermelon for a relaxing and rewarding Friday night in. Make this tonight - you'll find the recipe when you read more

Tuna and Cannellini Bean Salad
From Good Housekeeping magazine

1 large lemon
2 cans (15 to 19 ounces each) white kidney beans (cannellini), rinsed and drained
1 jar (4 ounces) sliced pimientos, drained
3 tablespoons olive oil
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon coarsely ground pepper
1 can (12 ounces) tuna in oil, drained and flaked
1 basket cherry tomatoes, halved
1/4 cup chopped fresh parsley or basil
8 ounces of fresh green beans
Mixed greens, arugula, watercress or baby spinach

From lemon, finely grate 1 teaspoon peel and squeeze 3 tablespoons juice.
Steam the fresh green beans until crisp a few minutes.
In medium serving bowl, combine lemon peel and juice, cannellini beans, pimientos, olive oil, parsley, salt, pepper, tomatoes and fresh herbs.
Gently stir in tuna to serve.
Serve over a bed of mixed greens, arugula, watercress or baby spinach.

Serves 5-6.

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Fast & Easy Dinner: White Bean and Tuna Panzanella

partysugar — Tue, 08 Sep 2009 06:50:56 -0700

When it comes to panzanella - the classic Italian bread salad with tomatoes - I love every variation. While I've made it with heirloom tomatoes and arugula, I've never had the filling warm-weather dish with tuna and white beans.

But thanks to this recipe, I plan on doing so tonight! What's not to love about chunky tuna, crispy oil-saturated bread, and tangy pickles? The cannellini beans ensure that this salad is hearty enough to stand alone.

Check out the recipe when you read more.

White Bean and Tuna Panzanella
From Real Simple

Ingredients

1/2 baguette, torn into 2-inch pieces
4 tablespoons extra-virgin olive oil
1 19-ounce can cannellini beans, drained and rinsed
2 pickles (preferably half-sour), cut into bite-size pieces
1 small red onion, thinly sliced
2 tablespoons red wine vinegar
kosher salt and pepper
2 6-ounce cans tuna, drained

Directions

Heat broiler. On a broiler-proof rimmed baking sheet, toss the baguette pieces with 1 tablespoon of the oil. Broil until golden, 3 to 4 minutes.
In a large bowl, combine the beans, pickles, onion, vinegar, the remaining 3 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Fold in the broiled baguette. Divide the mixture among bowls and top with the tuna.

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Fast & Easy Dinner: Tuna and Cannellini Bean Salad

Fast & Easy Dinner: White Bean and Tuna Panzanella