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White Bean and Tuna salad with Radicchio


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  • 1 med head of radicchio, cored, leaves coarsely torn
  • 6 tbsp parsley vinaigrette divided, plus more to drizzle
  • Kosher salt and black pepper
  • 2 15 oz cans cannellini beans, rinsed & drained
  • 2 celery stalks, peeled, sliced thinly on an extreme diagonal
  • 1 c drained olive oil packed tuna broken into large pieces
  • flat leaf parsley sprigs for garnish
  • 2 c flat leaf parsley (leaves and stems)
  • 1/2 c olive oil
  • 3 tbsp fresh lemon juice
  • 1/2 tbsp Champagne vinegar
  • 1 garlic clove, crushed
  • Kosher salt and black pepper


Servings 4


Step 1

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

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 vinaigrette, canellini 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.

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