Cannellini Bean And Radicchio Salad With Tuna
You can never have too many main course recipes, so give Cannellini Bean And Radicchio Salad With Tunan a try. This recipe covers 38% of your daily requirements of vitamins and minerals. One portion of this dish contains around 40g of protein, 50g of fat, and a total of 797 calories. This recipe serves 2. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and dairy free diet. A mixture of olive oil-packed tuna, pepper, lemon juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.
Instructions
Using the side of a knife, crush garlic with a pinch of salt until it becomes pasty.
Transfer to a small bowl.
Add lemon juice and mustard and whisk to combine. Gradually whisk in oil until well blended. Season to taste with salt and pepper. Set dressing aside.
Combine beans, broth, and rosemary sprig in a medium saucepan over medium heat. Bring to a boil, reduce heat, and simmer until nearly all liquid has evaporated.
Add arugula, radicchio, and 4 Tbsp. dressing to pan with beans. Stir just to combine and immediately divide between two plates. Top with tuna and additional dressing, if desired.