White bean and tuna salad with radicchio
Delight in the perfect harmony of white beans and tuna, highlighted by the crispness of radicchio in this refreshing salad.
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)
- 19 g fat
- 8 g fiber
Instructions:
- Put radicchio in a big bowl; sprinkle with 3 tablespoons of Parsley Vinaigrette and mix gently. Add salt and pepper to the radicchio according to your preference. Move the radicchio to a serving dish, spreading it out evenly. Mix cannellini beans and celery with 3 tablespoons of Parsley Vinaigrette in the large bowl; toss gently. Add salt and pepper to your liking. Place the bean mixture on the radicchio. Add tuna on top of the salad and decorate with parsley. Pour a bit of vinaigrette over the salad.
Summary:
- Calories: 1483 kcal
- Fat: 66 g
- Protein: 90 g
- Carbs: 136 g
- Potassium: 2950 mg
- Magnesium: 306 mg