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Tuna White Bean Puttanesca

This healthy, tasty, low-carb, high-protein lunch is a flavor-popping way to amp up a standard salad. Each component brings its own bold flavor and texture with 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:

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 Packed in Water

•

1 cup

Sun-Dried Tomatoes , thinly sliced

•

1 cup

Olives , chopped

or Cerignola or Kalamata Olives

•

3/4 cup

Fresh Basil

•

Lemon , zested

•

1/2 Tbsp

Capers , finely chopped

•

Anchovy Fillets , minced

or 1 Teaspoon Anchovy Paste

•

Large Shallot , minced

•

1 pinch

Crushed Red Pepper Flakes

•

1/4 tsp

Ground Black Pepper

•

1/2 tsp

Kosher Salt

•

2 Tbsp

Lemons , juiced, freshly squeezed

Cooking Instructions

Preheat the grill to medium high or use a grill pan.

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.

Grill the radicchio 1-2 minutes per side just to get a little char and smoke.

Remove from grill and cut away the core. Slice radicchio into 1/2" slices and transfer to a large bowl.

Drain and flake Canned Tuna Packed in Water (1 3/4 cups) with a fork into bite-sized chunks

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.

Add the Lemon (1) and Lemons (2 Tbsp) to a small bowl.

Stir in the Capers (1/2 Tbsp) , Anchovy Fillets (2) , Shallot (1) , Crushed Red Pepper Flakes (1 pinch) , Olive Oil (1/4 cup) , Kosher Salt (1/2 tsp) , and Ground Black Pepper (1/4 tsp) .

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

387

FAT

20.5 g

PROTEIN

21.9 g

CARBS

35.5 g