Lemony White Bean and Tuna Salad
Sunnyside Cook
White beans and chunks of tuna combine with crunchy celery, bright lemon, and fresh parsley to make a quick but nutritious meal.
Ingredients
Vinaigrette
- Zest of one lemon
- Juice of one lemon
- 1 teaspoon minced garlic
- 1 1/2 teaspoons white wine vinegar
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
Salad
- 2 15- ounce cans of Great Northern or cannellini beans drained, rinsed, and drained again
- 2 5- ounce cans of good quality tuna preferably packed in olive oil, drained and broken into pieces
- 2 celery stalks sliced thinly on the diagonal
- 1/4 cup minced fresh parsley leaves
- 3 green onion tops thinly sliced
- 1 medium head radicchio cored, leaves coarsely torn (or 4-6 cups of torn salad greens)
- Salt and freshly ground black pepper
Garnish
- 1 tablespoon minced fresh parsley leaves
- 1 tablespoon thinly sliced green onion tops
- 3-4 small tomatoes cut in wedges
Instructions
- For vinaigrette: After zesting the lemon, cut it in half and squeeze its juice into a small measuring cup. Add the zest, garlic, and vinegar to the cup and allow to sit for 10 minutes (while you chop the vegetables). Whisk the olive oil into the lemon mixture slowly. Season the vinaigrette with a bit of salt and freshly ground black pepper.
- For salad: Mix together the white beans, tuna, celery, green onions, and parsley leaves in a medium bowl. Season to taste with salt and pepper. Drizzle all but 1 tablespoon of vinaigrette over the bean and tuna mixture and toss gently to distribute it throughout.
- Arrange the torn radicchio leaves on a large platter. Drizzle the remaining 1 tablespoon of the dressing over and toss to coat the leaves.
- For garnish: Mound the tuna and white bean mixture on top of the radicchio leaves. Garnish with tomatoes, parsley, and green onion slices. Season with an additional sprinkle of ground black pepper.
Notes
White bean and tuna mixture can be combined with dressing up to one day ahead of time. (Remember to hold back that little bit of vinaigrette for the radicchio.) Cover and refrigerate.
Taste for seasoning after refrigeration, adjusting salt and pepper to your liking. Wait until right before serving to dress the radicchio leaves. Adapted from Adapted from Hero Food by Seamus Mullen via Bon Appétit (April 2012)
Taste for seasoning after refrigeration, adjusting salt and pepper to your liking. Wait until right before serving to dress the radicchio leaves. Adapted from Adapted from Hero Food by Seamus Mullen via Bon Appétit (April 2012)