White Bean and Tuna Salad with Radicchio

Ingredients for White Bean and Tuna Salad with Radicchio

• 1 medium head of radicchio, cored, leaves coarsely torn

• 6 tablespoons Parsley Vinaigrette, divided, plus more for drizzling

• Kosher salt and freshly ground black pepper

• 2 425g cans cannellini (white kidney) beans, rinsed, drained

• 2 celery stalks, peeled, sliced thinly on an extreme diagonal

• 240ml drained olive oil-packed tuna in a jar or good-quality canned tuna, broken into large pieces

• Flat-leaf parsley sprigs (for garnish)

Place radicchio in a large bowl; drizzle with 3 tablespoons 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 tablespoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.