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 tablespoon) 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 (14 ounce) with a fork into bite-sized chunks
Add the Canned Cannellini White Kidney Beans (30 ounce), Sun-Dried Tomatoes (1 cup), and Olives (1 cup). Toss to combine and set aside.
Add the Lemon (1) and Lemon (2 tablespoon) to a small bowl.
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).
Whisk ingredients well and pour dressing over the salad. Toss to combine.
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.
Add the fresh basil to the salad and toss to combine. Serve and enjoy!