Wish Upon A Dish: Tuscan Tuna Salad ♥ Bumble Bee Seafoods "The Benefits of Seafood" #Sponsored Recipe Contest

July 8, 2015

Tuscan Tuna Salad ♥ Bumble Bee Seafoods "The Benefits of Seafood" #Sponsored Recipe Contest

How do I describe this salad except to say, it is my Tuscan version of a Salad Nicoise but with a dressing you will make many times over. If you have ever heard of a Bagna Cauda, the dressing for this salad was my inspiration of a tamed down version.

While this dressing would be excellent as a marinade for grilled vegetables or spooned over roasted meats, I created it to work best when used in this Tuscan salad with Bumble Bee Prime Fillet Solid White Albacore in Water. The addition of green and white beans, potatoes, roasted red peppers and shallots makes this a main supper salad or right at home on a buffet.

I can not tell you how versatile this salad is. Add some to spaghetti for pasta night and think how great if you added Pecorino cheese and spooned it into hollowed out tomatoes? Now that's a showstopper!!
Wait, fill lettuce cups for some crispy crunch, and pack it for lunch.

Growing up, Bumble Bee tuna was the only tuna my Mom would use and there was always a tuna salad in the fridge. A degreed Health Educator, she was all about whole foods when they were simply known as health foods.

She would have loved this salad!

“I received free samples from Bumble Bee Seafoods that are mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Bumble Bee Seafoods and am eligible to win prizes associated with the contest. I was not compensated for my time.”

There are so many reasons for eating canned tuna and if you are a new mom or a mom-to-be, you move right to the head of the class.
Pregnant women need to consume an average of 3-4 servings of canned albacore tuna packed in water per week to get the maximum benefit for her child's optimum IQ by age 9.
Now, I didn't know that and now, you do too.

Bumble Bee's Prime Fillet Solid White Albacore in Water contains the highest level of Omega 3 fats in canned tuna because oil and water don't mix, therefore the Omega 3 oil stays in the tuna instead of blending into the oil it would be packed in (which gets discarded down the drain). Omega 3 is instrumental in keeping arteries unclogged and hearts working at peak performance.
Free from Saturated Fat, canned tuna is an excellent source of protein, Vitamins B6 and B10, Selenium and Niacin.

If you can't remember all the specifics, just remember that canned tuna is a Good Thing and to me, Bumble Bee Albacore the best tasting. You have to kiss a lot of frogs before you find your prince!! It's a win-win.

Trust me on this....
I can guarantee that kids and adults on the teeter totter of tuna love/hate will adore this salad.
If you insist on mayo in your tuna salad, a tablespoon can easily be added to the dressing.

Let's get cooking...... 

Tuscan Tuna Salad
makes 6 servings

* 1 can Bumble Bee Prime Fillet Solid White Albacore in Water, drained
* 1 small shallot, minced
* 1 cup green beans, cut into 1" pieces
* 1/4 cup diced roasted red peppers
* 2 cups baby Yukon potatoes, cut into 1" wedges
* 1 cup canned small white beans, drained and rinsed
* 1 clove garlic, minced
* 2 tablespoons chopped parsley

makes 1 1/2 cups

* 1 cup canned sweet banana peppers, tops cut off
* 1 cup cocktail onions
* 1 large clove garlic or two medium, whole
* 4 anchovies or 3 teaspoons anchovy paste
* 3 tablespoons capers, rinsed and drained
* juice of half a lemon
* 1 teaspoons chopped fresh thyme
* 1 1/2 cup extra-virgin olive oil, or as needed
* Salt & pepper to taste

1. In a 5 quart stockpot with a steamer insert, add 1" of water. Add the potatoes and green beans to the steamer, cover and steam for 10 minutes. Remove the vegetables to a large serving bowl.
2. Drain the water in the stockpot and combine the peppers, onions, garlic, anchovies and thyme. Add just enough of the oil to cover. Simmer for 10 minutes. Remove from the heat and cool to the touch. Add the lemon juice and season with salt & pepper.
3. Transfer to a blender or processor and purée. Taste for additional seasonings.
4. To the serving bowl, add the drained tuna, the red pepper, garlic, shallot, beans, potatoes and parsley.
5. Spoon enough dressing to coat the ingredients and reserve the remainder (the potatoes will soak up the dressing). Add additional dressing right before serving so that the ingredients flow.


Deanna - Teaspoon of Spice said...

I love both of the original recipes that inspired this one so I kind of have a feeling I'd been loving this salad too :)

GiGi Eats Celebrities said...

Okay the dressing for this salad = 100% genius!!