Recipe Image
Servings:
6
Tuna White Bean Puttanesca
This healthy, tasty, high-protein lunch is a flavor-popping way to amp up a standard salad. Each component brings its own bold flavor and texture. The sun-dried tomatoes add just the right sweetness and chew, while cannellini beans provide fiber and protein with a creamy mouthfeel, olives for that briny touch, and a can of tuna flaked into the salad rounds out the sock-it-to-me flavors.
Total Time
25min
4.7
3 Ratings
Author: Garlic & Zest
Servings:
6
Ingredients
•
1
head
Radicchio
•
1/3
cup
Olive Oil
•
4 1/4
cups
Canned Cannellini White Kidney Beans
, rinsed, drained
•
1 3/4
cups
Canned Tuna in Water
•
1
cup
Sun-Dried Tomatoes
, thinly sliced
•
1
cup
Olives
, chopped
or Cerignola or Kalamata Olives
•
3/4
cup
Fresh Basil
•
1
Lemon
, zested, juiced
•
2
tsp
Capers
, finely chopped
•
2
Anchovy Fillets
, minced
or 1 Teaspoon Anchovy Paste
•
1
Large
Shallot
, minced
•
1
pinch
Crushed Red Pepper Flakes
•
1/4
tsp
Ground Black Pepper
•
1/2
tsp
Kosher Salt
Cooking Instructions
1.
Preheat the grill to medium high or use a grill pan.
2.
Place the
Radicchio (1 head)
on a cutting board and cut in quarters vertically, through the core. Drizzle cut sides with 1/2 teaspoon of
Olive Oil (2 Tbsp)
each.
3.
Grill the radicchio 1-2 minutes per side just to get a little char and smoke.
4.
Remove from grill and cut away the core. Slice radicchio into 1/2" slices and transfer to a large bowl.
5.
Drain and flake
Canned Tuna in Water (1 3/4 cups)
with a fork into bite-sized chunks.
6.
Add the
Canned Cannellini White Kidney Beans (4 1/4 cups)
,
Sun-Dried Tomatoes (1 cup)
, and
Olives (1 cup)
. Toss to combine and set aside.
7.
Add the zest and juice from
Lemon (1)
to a small bowl.
8.
Stir in the
Capers (2 tsp)
,
Anchovy Fillets (2)
,
Shallot (1)
,
Crushed Red Pepper Flakes (1 pinch)
,
Olive Oil (4 Tbsp)
,
Kosher Salt (1/2 tsp)
, and
Ground Black Pepper (1/4 tsp)
.
9.
Whisk ingredients well and pour dressing over the salad. Toss to combine.
10.
Just before serving, chiffonade the
Fresh Basil (3/4 cup)
by stacking the leaves on top of one another and rolling tightly into a cigar shape. Use a sharp knife to very thinly slice the basil crosswise into thin strips.
11.
Add the fresh basil to the salad and toss to combine. Serve and enjoy!
Author's Notes
I grilled the radicchio to get some smoky flavors into the salad - but it's not required for this recipe. If you'd prefer, just skip oiling and grilling the lettuce and slice it into 1/2" pieces. Continue with the recipe.
Nutrition Per Serving
CALORIES
379
FAT
19.9 g
PROTEIN
21.7 g
CARBS
34.7 g
