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RECIPE
15 INGREDIENTS11 STEPS25MIN

Tuna White Bean Puttanesca

4.7
3 Ratings

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Garlic & Zest

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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.
25MIN
Total Time

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
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Ingredients

US / METRIC
Servings:
6
Serves 6
1 head
Radicchio
1/3 cup
4 1/4 cups
Canned Cannellini White Kidney Beans , rinsed, drained
1 cup
Sun-Dried Tomatoes , thinly sliced
1 cup
Olives , chopped
or Cerignola or Kalamata Olives
3/4 cup
1
Lemon , zested
1/2 Tbsp
Capers , finely chopped
2
Anchovy Fillets , minced
or 1 Teaspoon Anchovy Paste
1
Large  Shallot , minced
1 pinch
Crushed Red Pepper Flakes
1/2 tsp
2 Tbsp
Lemons , juiced, freshly squeezed

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Nutrition Per Serving

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CALORIES
387
FAT
20.5 g
PROTEIN
21.9 g
CARBS
35.5 g

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.

Cooking Instructions

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Step 1
Preheat the grill to medium high or use a grill pan.
Step 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 tablespoon) each.
Step 3
Grill the radicchio 1-2 minutes per side just to get a little char and smoke.
Step 4
Remove from grill and cut away the core. Slice radicchio into 1/2" slices and transfer to a large bowl.
Step 5
Drain and flake Canned Tuna Packed in Water (14 ounce) with a fork into bite-sized chunks
Step 6
Add the Canned Cannellini White Kidney Beans (30 ounce), Sun-Dried Tomatoes (1 cup), and Olives (1 cup). Toss to combine and set aside.
Step 7
Add the Lemon (1) and Lemon (2 tablespoon) to a small bowl.
Step 8
Stir in the Capers (2 teaspoon), Anchovy Fillets (2), Shallot (1), Crushed Red Pepper Flakes (1 pinch), Olive Oil (4 tablespoon), Kosher Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon).
Step 9
Whisk ingredients well and pour dressing over the salad. Toss to combine.
Step 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.
Step 11
Add the fresh basil to the salad and toss to combine. Serve and enjoy!

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Nutrition Per Serving
Calories
387
% Daily Value*
Fat
20.5 g
26%
Saturated Fat
2.9 g
14%
Trans Fat
0.0 g
--
Cholesterol
18.8 mg
6%
Carbohydrates
35.5 g
13%
Fiber
10.3 g
37%
Sugars
4.7 g
--
Protein
21.9 g
44%
Sodium
1000.3 mg
43%
Vitamin D
--
--
Calcium
139.8 mg
11%
Iron
3.8 mg
21%
Potassium
609.2 mg
13%
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