Warm Bean Salad with Tuna and Radicchio

By jjadin

Ingredients

• BEANS
• 1 cup rounded, dried cannellini beans
• 2 tbsp EVOO
• 2 cloves garlic
• 1 fresh sage sprig
• 2 small heads radicchio
• EVOO for brushing, plus 2 tbsp
• 1 cup chopped celery
• 1/2 small red onion, chopped
• pinch of oregano
• 1-2 tbsp fresh lemon juice
• 1 can tuna in olive oil, drained and separated into chunks

Details

Servings 4

Preparation

Step 1

Soak beans in cold water at room temperature at least 4 hours or as long as overnight.

Drain the beans and place in a large saucepan with fresh water to cover by about 1 inch. Bring to a simmer over high heat. Add the olive oil, garlic, and sage. Cover, reduce heat to low, and simmer until the beans are tender but not falling apart, about 1 hour. Once cooked, season, remove from heat and let stand 10 minutes.

Preheat the broiler or prepare grill.

Cut each radicchio into 4-6 wedges through the core so that they keep their shape. Brush with olive oil and season. Broil or grill radicchio, turning until lightly browned, about 5 minutes total.

Meanwhile, drain off the excess liquid from the beans. Add the celery, oregano, the 2 tbsp olive oil, 1 tbsp of the lemon juice, salt, and pepper. Toss well. Taste and adjust seasoning with more lemon juice, salt, and pepper.

Arrange the radicchio wedges on a platter. Pile the warm beans in the center and top with the tuna. Serve at once.