Tuna & Bean Salad with Radicchio and Arugula

When buying tuna, try the tuna fillets packed in glass jars in olive oil. The fish is mild tasting, and has a better texture than the canned tuna.  This brand is Tonnino - 6.7 oz jar which is perfect for 2 people.

Ingredients

Serves 2

1 small head of radicchio, cored
2 cups of arugula
1 cup cannellini beans, rinsed and drained
1 stalk of celery, sliced on a the diagonal
6 oz tuna, drained
Kosher salt
flat leaf parsley for garnish
lemon wedge for garnish

Parsley Vinaigrette  (Makes enough for 4)

1 cup parsley (preferably the flat-leaf Italian)
1/2 cup olive oil
3 Tbs lemon juice
3 tsp champagne or white wine vinegar
2 small garlic cloves, crushed
kosher salt
finely ground pepper

Method

Mix the Parsley Vinaigrette ingredients in a food processor or blender until well blended.
If you don't have a a blender, finely chop the parsley and garlic and put it in a bowl with the lemon juice and vinegar. Slowly drizzle the oil in and mix it so it thickens slightly. Add salt & pepper to taste. You can add another garlic clove if you love garlic.

Arrange the radicchio and arugula on a plate. Top with the beans and celery. Salt & pepper
Drizzle the dressing over the salad and top with the tuna. Garnish with a sprig of parsley.
Serve with extra dressing on the side and a lemon wedge.

Note: You can prepare the salads ahead in the fridge. Add the dressing, just before serving.
Adding a salad dressing too early causes the salad to wilt from the oil, resulting in a soggy salad.
Kale however can stand longer with dressing since the leaves are dense and it actually helps to soften the texture of kale.