White Bean and Tuna Salad with Radicchio - Northern Michigan's News Leader

White Bean and Tuna Salad with Radicchio

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For Vinaigrette

2 cups Flat-leaf parsley
1/2 cup Olive oil
3 tbs Fresh lemon juice
1/2 tbs Champagne vinegar
1 Garlic clove
  Kosher salt and freshly ground black pepper

Pulse parsley, oil, lemon juice, vinegar and garlic in a food processor until well blended. Season to taste with salt and pepper.

For Salad

1 Medium head of radicchio
6 tbs. Parsley vinaigrette
  Kosher salt and freshly ground black pepper
2 15oz. Cans cannellini beans, rinsed and 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
  Flat-leaf parsley sprigs, for garnish

Place radicchio in a large bowl; drizzle with 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.