- 4
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
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.