White Bean and Tuna Salad with RadicchioRomulo Yanes
This salad is perfect for a weekend lunch or a quick weeknight dinner.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
1 medium head of radicchio, cored, leaves coarsely torn
6 tablespoons Parsley Vinaigrette, divided, plus more for drizzling
Kosher salt and freshly ground black pepper
2 15-ounce cans cannellini (white kidney) beans, rinsed, drained
2 celery stalks, peeled, sliced thinly on an extreme diagonal
1 cup drained olive oil-packed tuna in a jar or good-quality canned tuna, broken into large pieces
Flat-leaf parsley sprigs (for garnish)
Preparation
Place radicchio in a large bowl; drizzle with 3 tablespoons Parsley Vinaigrette and toss to coat. Season radicchio to taste with salt and pepper. Transfer to a serving platter, spreading out in an even layer. Combine 3 tablespoons Parsley Vinaigrette, cannellini beans, and celery in the large bowl; toss to coat. Season to taste with salt and pepper. Arrange bean mixture on top of radicchio. Top salad with tuna and garnish with parsley. Drizzle some vinaigrette over.
Nutrition Per Serving
Per serving: 360 calories
19 g fat
8 g fiber
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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