White Bean And Tuna Salad With Radicchio And Parsley Vinaigrette

706 faves | 11 recommends
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Bon Appetit
Nutrition per serving    (USDA % daily values)
CAL
493
FAT
95%
CHOL
9%
SOD
50%

Comments

We is the tuna
Chelsea Miles   •  16 Jun   •  Report
This was excellent! The dressing really ties it all together and compliments the bitter radicchio amazingly. I will be making this again.
Sara Nelson   •  21 May   •  Report
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Ingredients for 4 servings

2 cups (packed) flat-leaf parsley (leaves and stems)

1/2 cup olive oil

3 tablespoons fresh lemon juice

1/2 tablespoon Champagne vinegar

1 garlic clove, crushed

Kosher salt and freshly ground black pepper

1 medium head of radicchio, cored, leaves coarsely torn

2 15-ounce cans cannellini (white kidney) beans, rinsed, drained

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

1 cup drained olive oil–packed tuna in a jar or good-quality canned tuna, broken into large pieces

Flat-leaf parsley sprigs (for garnish)

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