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White Bean and Tuna Salad Recipe

Name: WHITE BEAN and Tuna Salad
Ingredients: in One of the keys to putting together a last-minute Italian meal—or any meal (for that matter—that’s quick, stress-free, and delicious is to have a well-stocked pantry. Here are a few of the things I havemine, and on the following pages are a few dishes you can make when you’rea hurry and there is no time to grocery shop—that is, fresh from the pantry.); EXTRA-VIRGIN OLIVE OIL; FRESH GARLIC; in RED PEPPER FLAKES: If they’ve beenyour pantry for more than six months or their color isn’t a vibrant red (throw the bottle away and buy a new one. It’s lost its heat.); AN ASSORTMENT OF DRIED PASTA SHAPES: I like to have long strands such as spaghetti and linguine; short tubes like penne and rigatoni; and other shapes like shells (orecchiette (“little ears”), and farfalle (bow ties).); CANNED CANNELLINI BEANS: These are the Italian beans also known as Tuscan white beans.; in CANNED ITALIAN TUNA: Choose meat packedolive oil—it has more flavor.; in MARINARA SAUCE: I like to make my own and store itthe freezer (but you could buy your favorite jarred brand for the pantry.); DRIED HERBS: I always have at least oregano (rosemary, thyme, and herbes de Provence.); VINEGARS: a good balsamic for salads (and both red- and white-wine vinegars.); ONIONS: red (Spanish, and a sweet variety such as Vidalia, as well as shallots.); in CAPERS: They add a zing to salads (sauces, meats, and fish. Availablebrine or salted; I prefer the salted. The onesbrine are easier to find, though you should make sure to rinse them before using.); 2 in cans dark meat tuna (packedolive oil, 6-ounce); teaspoon ½sea salt (plus more to taste); teaspoon ½freshly ground black pepper (plus more to taste); 2 cans cannellini beans (drained and rinsed, 15-ounce); 1 medium red onion (thinly sliced); 6 tablespoons red wine vinegar

2 years ago

December 21, 2022

Giada De Laurentiis Fanclub

WHITE BEAN and Tuna Salad

Throw these pantry ingredients together and you’ve got a terrific salad. You could add other ingredients to jazz it up, like ½ cup capers, 1 cup cherry tomatoes, and some fresh basil leaves, and you could even serve it over 2 cups fresh arugula.

Servings

MetricUS Imperial

Ingredients

PANTRY

in One of the keys to putting together a last-minute Italian meal—or any meal for that matter—that’s quick, stress-free, and delicious is to have a well-stocked pantry. Here are a few of the things I havemine, and on the following pages are a few dishes you can make when you’rea hurry and there is no time to grocery shop—that is, fresh from the pantry.
extra virgin olive oil
fresh garlic
in RED PEPPER FLAKES: If they’ve beenyour pantry for more than six months or their color isn’t a vibrant red throw the bottle away and buy a new one. It’s lost its heat.
AN ASSORTMENT OF DRIED PASTA SHAPES: I like to have long strands such as spaghetti and linguine; short tubes like penne and rigatoni; and other shapes like shells orecchiette (“little ears”), and farfalle (bow ties).
CANNED CANNELLINI BEANS: These are the Italian beans also known as Tuscan white beans.
in CANNED ITALIAN TUNA: Choose meat packedolive oil—it has more flavor.
in MARINARA SAUCE: I like to make my own and store itthe freezer but you could buy your favorite jarred brand for the pantry.
DRIED HERBS: I always have at least oregano rosemary, thyme, and herbes de Provence.
VINEGARS: a good balsamic for salads and both red- and white-wine vinegars.
ONIONS: red Spanish, and a sweet variety such as Vidalia, as well as shallots.
in CAPERS: They add a zing to salads sauces, meats, and fish. Availablebrine or salted; I prefer the salted. The onesbrine are easier to find, though you should make sure to rinse them before using.

WHITE BEAN and Tuna Salad

2 in cans dark meat tuna packedolive oil, 6-ounce
teaspoon ½sea salt plus more to taste
teaspoon ½freshly ground black pepper plus more to taste
2 cans cannellini beans drained and rinsed, 15-ounce
1 medium red onion thinly sliced
6 tablespoons red wine vinegar

Servings

MetricUS Imperial

Ingredients

PANTRY

in One of the keys to putting together a last-minute Italian meal—or any meal for that matter—that’s quick, stress-free, and delicious is to have a well-stocked pantry. Here are a few of the things I havemine, and on the following pages are a few dishes you can make when you’rea hurry and there is no time to grocery shop—that is, fresh from the pantry.
extra virgin olive oil
fresh garlic
in RED PEPPER FLAKES: If they’ve beenyour pantry for more than six months or their color isn’t a vibrant red throw the bottle away and buy a new one. It’s lost its heat.
AN ASSORTMENT OF DRIED PASTA SHAPES: I like to have long strands such as spaghetti and linguine; short tubes like penne and rigatoni; and other shapes like shells orecchiette (“little ears”), and farfalle (bow ties).
CANNED CANNELLINI BEANS: These are the Italian beans also known as Tuscan white beans.
in CANNED ITALIAN TUNA: Choose meat packedolive oil—it has more flavor.
in MARINARA SAUCE: I like to make my own and store itthe freezer but you could buy your favorite jarred brand for the pantry.
DRIED HERBS: I always have at least oregano rosemary, thyme, and herbes de Provence.
VINEGARS: a good balsamic for salads and both red- and white-wine vinegars.
ONIONS: red Spanish, and a sweet variety such as Vidalia, as well as shallots.
in CAPERS: They add a zing to salads sauces, meats, and fish. Availablebrine or salted; I prefer the salted. The onesbrine are easier to find, though you should make sure to rinse them before using.

WHITE BEAN and Tuna Salad

2 in cans dark meat tuna packedolive oil, 6-ounce
teaspoon ½sea salt plus more to taste
teaspoon ½freshly ground black pepper plus more to taste
2 cans cannellini beans drained and rinsed, 15-ounce
1 medium red onion thinly sliced
6 tablespoons red wine vinegar

Instructions

In a Large Bowl, add the tuna with its olive oil and ½ teaspoon each of salt and pepper. Using a fork, break up the tuna into bite-size pieces, then gently toss in the beans and onions. Drizzle with the red wine vinegar and season with more salt and pepper to taste. Transfer the salad to plates and serve.

Related Topics:Bean fresh recipes salad Tuna

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