White Bean and Tuna Salad with Radicchio and Parsley Vinaigrette

The first Friday of the month is reserved for recipes. You can see additional First Friday Food posts here.

The Reason:

Boy, I don’t know where this one came from. I think we just saw it in Bon Appetit and decided to try it. But the real reasons to make it are, 1) it’s delicious, and 2) it’s SUPER quick and easy.

The Journey:

This would work well as a fancy-pants side dish, but we just serve it as a meal, all by itself. I guess it has a lot of oil in it, but other than that it’s about as healthy as a dinner comes, and packs a lot more flavor than your average salad. Plus it’s different and interesting. I’m really having trouble thinking of any downsides.

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Radicchio is a little bitter, so normally I’m not a huge fan. But in this case, the bitterness really sets off the vinaigrette perfectly, and the tuna and beans give it texture and some staying power in your tummy.

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The Verdict:

I feel like a broken record here, but we have an endless appetite for quick, easy, and healthy recipes. We can never have enough of them. This one is in heavy rotation for nights when Sara and I both work.

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The Recipe:

Recipe originally from Bon Appetit:

Parsley Vinaigrette

  • 2 cups (packed) flat-leaf parsley (leaves and stems)
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon Champagne vinegar (we found it at Trader Joes)
  • 2 garlic cloves, crushed
  • Kosher salt and freshly ground black pepper
  1. Pulse parsley, oil, lemon juice, vinegar, and garlic in a food processor until well blended. Season to taste with salt and pepper (~1/4 teaspoon salt and ~1/8 teaspoon pepper).

White Bean and Tuna Salad with Radicchio

  • 1 medium head of radicchio, cored, leaves coarsely torn
  • 2 15-ounce cans cannellini (white kidney) beans, rinsed, drained
  • 2 celery stalks, sliced thinly on an extreme diagonal
  • 2 cans drained olive oil–packed tuna
  1. Place radicchio in a large bowl; drizzle with 3 Tbsp. Parsley Vinaigrette and toss to coat.
  2. Transfer to a serving platter, spreading out in an even layer.
  3. Combine 3 Tbsp. Parsley Vinaigrette, cannellini beans, and celery in the large bowl; toss to coat.
  4. Arrange bean mixture on top of radicchio.
  5. Top salad with tuna.
  6. Drizzle some vinaigrette over.
  7. Add more salt and pepper, to taste.
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