Tuna white bean puttanesca

Delicious Tuna White Bean Puttanesca salad bursting with Mediterranean flavors - zesty capers, olives, and tomatoes, perfect for a light meal.

Ingredients:

• 1 head radicchio lettuce
• 2 tablespoons olive oil (if grilling)
• 2 15-ounce cans cannellini (white kidney) beans, rinsed and drained
• 2 7-ounce cans tuna, well drained and flaked with a fork into bite-sized chunks
• 1 cup sun-dried tomatoes, sliced thinly
• 1 cup pitted, chopped olives (I used cerignola, but kalamata work well too)
• 3/4 cup fresh basil
• zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 2 teaspoons capers, finely chopped
• 2 anchovy fillets, finely minced or 1 teaspoon anchovy paste
• 1 large shallot, finely minced
• pinch red pepper flakes
• 4-5 tablespoons olive oil
• 1/4 teaspoon black pepper
• 1/2 teaspoon kosher salt or sea salt

Instructions:

1. Heat up the grill to medium high heat or utilize a grill pan. Place the radicchio on a cutting surface and slice into quarters vertically, cutting through the core. Drizzle each cut side with 1/2 tablespoon of olive oil. Grill the radicchio for 1-2 minutes per side until slightly charred. Take it off the grill and remove the core. Cut the radicchio into 1/2" slices and move them to a spacious bowl.
2. Combine the cannellini beans, tuna, sun-dried tomatoes, and olives. Mix well and set aside.
3. In a small bowl, mix the lemon zest and juice. Add the capers, anchovy, shallots, red pepper flakes, remaining olive oil, salt, and pepper. Whisk the ingredients thoroughly and drizzle the dressing over the salad. Toss to mix well.
4. Just before serving, prepare the basil chiffonade by stacking the leaves, rolling them tightly, and thinly slicing them crosswise into strips. Add the freshly sliced basil to the salad and mix. Serve the salad.
5. I chose to grill the radicchio for added smoky notes to the salad, but it's optional for this recipe. If preferred, you can skip grilling the radicchio with oil and just slice it into 1/2" pieces. Proceed with the rest of the recipe.

Summary:

• Calories: 2260 kcal
• Fat: 115 g
• Protein: 138 g
• Carbs: 190 g
• Potassium: 5502 mg
• Magnesium: 498 mg