Bean salad with tuna

Votes: 2

Time: 15 min.
Complexity: easily
Servings: 4

This light, delicious, and healthy Italian tuna salad is incredibly filling without the extra calories. It's loaded with salad greens—arugula, radicchio, and endive—for a juicy and savory flavor. Beans provide protein, and a dressing of Dijon mustard, extra-virgin olive oil, lemon juice, and capers adds a vibrant, multifaceted flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 can (425 g) canned cannellini beans, rinsed
1 can (180g) tuna in olive oil, patted dry
2 tablespoons lemon juice, from 1 large lemon
1 tbsp capers, drained and chopped
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
2 cups arugula
2 small heads radicchio, cut into 5cm pieces.
1 Belgian endive, cut into 5cm pieces.
1 small fennel root, thinly sliced with a knife or on a mandoline
0.5 cup fresh parsley leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cannellini beans, radicchio, endive salad, fennel bulb, tuna, arugula, lemon juice, capers

Cooking the dish according to the recipe:

Combine the lemon juice, capers, and Dijon mustard in a large bowl. Whisk in the olive oil gradually. Stir in 1/4 teaspoon of salt. Add the beans to the dressing and gently mash with a spoon. Add the tuna, breaking it up into bite-sized pieces with a fork. Toss gently to coat.
Add arugula, radicchio, endive, fennel, parsley leaves, and 0.5 teaspoon salt to the salad. Toss the salad with your hands, lifting the dressing from the bottom of the bowl to coat everything evenly.

Categories:

recipe / Appetizers / Fish appetizers / Salads / Salads with fish / Salads with beans / Italian cuisine / Giada De Laurentiis

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