This recipe is adapted from a favorite by Giada De Laurentiis. We added tomatoes for additional nutrients. Tomatoes provide lycopene, a powerful antioxidant that has anticancer and antioxidant properties. Tomatoes are also a water-rich vegetable so can help you meet your daily hydration goals!

The radicchio, endive and fennel give this tuna salad a crisp texture and a burst of fall flavors. This salad is equally great for weeknight lunches as it is for entertaining guests. Tuna is a great lean protein option that is also a good source of anti-inflammatory omega-3 fatty acids. Cannellini beans provide protein and fiber, as well as a wealth of B vitamins. Enjoy!

Crisp Italian Tuna Salad

This recipe is adapted from a favorite by Giada De Laurentiis. We added tomatoes for additional nutrients.

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Course Salad

Servings 4

Cuisine Mediterranean, Mediterranean Diet

Diet Gluten Free

Ingredients

 

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• 1 5 ounces can chunk light tuna in water, drained
• 2 cups baby arugula
• 2 small radicchio cut into 2" pieces
• 1 Belgian endive cut into 2" pieces
• 1 small bulb fennel shaved on a mandolin or thinly sliced
• 1/2 cup fresh Italian parsley leaves roughly chopped
• 1/2 pint cherry tomatoes thinly sliced
• toasted pine nuts for garnish

Creamy Lemon Dressing

• 2 tablespoons lemon juice
• 1 tablespoon capers drained
• 1 teaspoon Dijon mustard
• 1/4 cup extra virgin olive oil
• 1 15 ounces can cannellini beans, rinsed and drained

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Instructions

 

• Add dressing ingredients to a blender and pulse until just combined, leaving some of the beans intact.
• In a large bowl, pour dressing over tuna and toss lightly to coat. Add remaining salad ingredients, excluding the pine nuts, and toss the salad together until evenly coated.
• Transfer to a serving dish and garnish with toasted pine nuts.

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