Cannellini Bean And Radicchio Salad With Tuna
If you want to add more gluten free and dairy free recipes to your repertoire, Cannellini Bean And Radicchio Salad With Tuna might be a recipe you should try. One serving contains 797 calories, 40g of protein, and 50g of fat. For $2.72 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 2. 12 people were glad they tried this recipe. A couple people really liked this main course. A mixture of kosher salt, black pepper, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Bon Appetit. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is spectacular. Similar recipes include Tunan and Cannellini Bean Salad, Cannellini Bean and Tuna Salad, and White Bean and Tuna Salad with Radicchio.
Servings: 2
Ingredients:
2 cups baby arugula
Freshly ground black pepper
1 (15-oz.) can cannellini beans, drained
1 Tbsp Dijon mustard
1/2 garlic clove
Kosher salt
2 Tbsps fresh lemon juice
1 cup low-salt chicken broth or water
1 (5-oz.) can olive oil-packed tuna, drained, broken into large chunks
6 Tbsps olive oil
2 cups radicchio (preferably Treviso), cut into long pieces
1 sprig rosemary
Equipment:
knife
bowl
whisk
sauce pan
frying pan
Cooking instruction summary:
Using the side of a knife, crush garlic with a pinch of salt until it becomes pasty. Transfer to a small bowl. Add lemon juice and mustard and whisk to combine. Gradually whisk in oil until well blended. Season to taste with salt and pepper. Set dressing aside. Combine beans, broth, and rosemary sprig in a medium saucepan over medium heat. Bring to a boil, reduce heat, and simmer until nearly all liquid has evaporated. Remove from heat. Add arugula, radicchio, and 4 Tbsp. dressing to pan with beans. Stir just to combine and immediately divide between two plates. Top with tuna and additional dressing, if desired.
Step by step:
1. Using the side of a knife, crush garlic with a pinch of salt until it becomes pasty.
2. Transfer to a small bowl.
3. Add lemon juice and mustard and whisk to combine. Gradually whisk in oil until well blended. Season to taste with salt and pepper. Set dressing aside.
4. Combine beans, broth, and rosemary sprig in a medium saucepan over medium heat. Bring to a boil, reduce heat, and simmer until nearly all liquid has evaporated.
5. Remove from heat.
6. Add arugula, radicchio, and 4 Tbsp. dressing to pan with beans. Stir just to combine and immediately divide between two plates. Top with tuna and additional dressing, if desired.
Nutrition Information:
covered percent of daily need
