White Bean and Tuna Salad with Radicchio and Parsley Vinaigrette

By LRay

Recipes & Menus | recipes

White Bean and Tuna Salad with Radicchio and Parsley Vinaigrette
This salad is perfect for a weekend lunch or a quick weeknight dinner.

4–6 servings

Recipe by Seamus Mullen

Photograph by Romulo Yanes

April 2012

Ingredients

• 2 cups (packed) flat-leaf parsley (leaves and stems)
• 1/2 cup olive oil
• 3 tablespoons fresh lemon juice
• 1/2 tablespoon Champagne vinegar
• 1 garlic clove, crushed
• Kosher salt and freshly ground black pepper

Preparation

Step 1

Preparation

Parsley Vinaigrette

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

White Bean and Tuna Salad with Radicchio

Place radicchio in a large bowl; drizzle with 3 Tbsp. 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 Tbsp. 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. Reserve extra dressing for another use.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Spring Salads Slideshow.