Cannellini bean and radicchio salad with tuna
Delight your taste buds with a refreshing Cannellini bean and radicchio salad with a twist of flavorful tuna. A culinary masterpiece bursting with freshness and vibrant colors.
Ingredients:
- /2 garlic clove
- Kosher salt
- tablespoons fresh lemon juice
- tablespoon Dijon mustard
- tablespoons olive oil
- Freshly ground black pepper
- (15-oz.) can cannellini beans, drained
- cup low-salt chicken broth or water
- sprig rosemary
- cups baby arugula
- cups radicchio (preferably Treviso), cut into long pieces
- (5-oz.) can olive oil-packed tuna, drained, broken into large chunks
Instructions:
- Using the flat side of a knife, smash garlic with a bit of salt until it forms a paste. Transfer the garlic to a small bowl. Mix in lemon juice and mustard and beat until well blended. Slowly add oil while beating until fully combined. Season with salt and pepper according to your taste. Keep the dressing on the side.
- In a medium saucepan, mix beans, broth, and a sprig of rosemary over medium heat. Let it come to a boil, then lower the heat and let it simmer until most of the liquid has evaporated. Remove from the heat. Add arugula, radicchio, and 4 tablespoons of the prepared dressing to the saucepan with beans. Gently stir to mix everything together and then divide the mixture between two plates immediately. Place tuna on top and drizzle with extra dressing if preferred.
Summary:
- Calories: 1574 kcal
- Fat: 97 g
- Protein: 80 g
- Carbs: 104 g
- Potassium: 2858 mg
- Magnesium: 299 mg