Cannellini Bean, Tuna & Grilled Radicchio Salad

Name: Cannellini Bean, Tuna & Grilled Radicchio Salad
Yield: Makes 4–6 servings
Ingredients: 1 cup (225 g) dried cannellini beans; 1–2 cloves garlic; 2 tbsp olive oil; 2 small heads radicchio; 1 fresh sage sprig; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 1 cup (140 g) chopped celery, including some leaves; 1 cup (140 g) chopped celery, including some leaves; Pinch of dried oregano; ½ small red onion, chopped; 1–2 tbsp fresh lemon juice; 2 tbsp olive oil, plus more for brushing; 1 can (220 g) olive oil–packed tuna, drained and separated into chunks; 1 can (220 g) olive oil–packed tuna, drained and separated into chunks

Preparation info

Makes
4–6
servings

Difficulty
Easy

Appears in

Williams Sonoma Breakfast & Brunch

By Williams Sonoma

Published 2024

About

Radicchio is a stout, slightly bitter vegetable that holds up well to grilling–imparting a bit of smokiness while tenderizing it. Mixed with creamy cannellini beans, crunchy celery, and flaked canned tuna, this delightful salad can stand on its own as a main course.

Ingredients

For the Beans

1 cup (225 g) dried cannellini beans
2 tbsp olive oil

Fish course
Pescatarian
Breakfast
Brunch
Gluten-free

Method

To make the beans, rinse the beans, put them in a bowl. Add water to cover by about 3 inches (7.5 cm). Let soak for at least 4 hours or up to overnight.

Drain the beans. Place them in a saucepan an