White Bean and Tuna Salad with Radicchio

Name: White Bean and Tuna Salad with Radicchio
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)

Seamus MullenMakes 4 to 6 servingsSource

salad american radicchio cannellini bean celery tuna side lunch dinner dairy free nut free gluten free quick easy weeknight meals 30 minutes or less no-cook bon appétit

White Bean and Tuna Salad with Radicchio

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)

Method

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.