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Tuna, White Bean, and Bitter Greens Salad
Servings
4
Prep Time
10 minutes
Ingredients
-
1 tablespoon capers (drained and chopped 1)
- 2 tablespoons fresh lemon juice from 2 large lemons
- 1 teaspoon Dijon mustard
-
1/4 cup extra-virgin olive oil
- 3/4 teaspoon kosher salt (divided)
-
1 15-ounce can cannellini beans, drained and rinsed
-
1 6.35 ounce jar tuna packed in olive oil, drained
- 2 Belgian endives (cut into 2-inch pieces)
- 1 small head radicchio (cut into 2-inch pieces)
- 1 small fennel bulb (shaved on a mandoline or thinly sliced with a knife)
- 1/2 cup Italian parsley leaves (lightly packed)
Instructions
- In a large bowl, combine the capers, lemon juice, and Dijon mustard and whisk together. Continue whisking and drizzle in the olive oil in a steady stream until emulsified. Whisk in 1/4 teaspoon of the salt.
- Add the beans and tuna to the dressing, flaking the tuna into bite-size pieces with a fork as you add it to the bowl. Toss lightly to coat. Add the endive, radicchio, shaved fennel, parsley leaves, and the remaining 1/2 teaspoon salt to the tuna mixture. Using your hands, toss the salad together, bringing the dressing up from the bottom of the bowl until everything is coated evenly.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 359
Amount/Serving
% Daily Value
- Carbs
- 29 grams
- Protein
- 22 grams
- Fat
- 18 grams
- Saturated Fat
- 3 grams
- Cholestrol
- 8 milligrams
- Sodium
- 646 milligrams
- Fiber
- 8 grams
- Sugar
- 2 grams
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