Saturday, April 14, 2012
White Bean and Tuna Salad with Radicchio and Parsley Vinaigrette
It all started with an $11 jar of tuna...
Because I'm classy like that.
I've also been known to drink a 40 oz. out of a paper bag on the train, so I guess I ain't THAT classy... I'm just smart.
Spending that much on a jar of tuna was a bit of a splurge (especially when I only got two servings out of it), but it was sooo well worth it. It's hard to find a good quality canned tuna packed in extra virgin olive oil, so when some was recommended to me by my gay boyfriend/food aficionado I HAD to have it.
I decided to make a salad, 'cause that's what you do when you buy expensive jarred tuna.
I looked on bon appetit for some inspiration and found an amazing recipe for what is now my new favorite salad.
Bonus: It's super healthy (aka not topped with lots of cheese and homemade croutons, like my typical salads) and can be thrown together for a quick dinner. Radicchio, cannelini beans, arugula, celery and tuna are tossed with a delicious parsley vinagrette.
Pair it with a glass, uhhh I mean bottle of cheap white wine and you are good. to. go.
Expensive tuna... cheap wine.
Yup, that's how I roll.
White Bean and Tuna Salad with Radicchio and Parsley Vinaigrette (serves 2-3 as a main, 4-6 as a side)
slightly adapted from bonappetit
2 c. packed flat leaf parsley (stems and leaves)
1/2 c. extra virgin olive oil
3 T. fresh lemon juice
1/2 T. champagne vinegar
1 clove garlic, crushed
sea salt and black pepper, to taste
White Bean and Tuna Salad with Radicchio
2 medium heads radicchio, cored, leaves coarsley torn
6 oz. baby arugula
2 15 oz. cans cannelini beans, rinsed and drained (or 3 1/2 c. cooked beans)
3 celery stalks, thinly sliced on an extreme diagonal
1 1/2 c. good quality olive oil packed tuna broken into chunks
sprouts or pea shoots (optional)
To make the parsley vinaigrette, place all ingredients in a food processor and pulse until wellcombined.
Place radicchio and arugula in a large bowl and drizzle with enough parsley vinaigrette to lightly coat the greens. Season with salt and pepper and transfer to a large serving platter (or individual plates). Using the same bowl, toss 3-4 T. parsley vinaigrette with the cannelini beans and celery. Season to taste with salt and pepper. Arrange the beans mixture on top of the arugula and radicchio. Top the salad with the tuna and drizzle on more vinaigrette. Pile on some sprouts or pea shoots if you've got 'em.