Preheat the grill to medium high or use a grill pan.
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)
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 in Water (1 3/4 cups)
with a fork into bite-sized chunks.
Canned Cannellini White Kidney Beans (4 1/4 cups)
Sun-Dried Tomatoes (1 cup)
Olives (1 cup)
. Toss to combine and set aside.
Add the zest and juice from
to a small bowl.
Stir in the
Capers (1/2 Tbsp)
Anchovy Fillets (2)
Crushed Red Pepper Flakes (1 pinch)
Olive Oil (1/4 cup)
Kosher Salt (1/2 tsp)
Ground Black Pepper (1/4 tsp)
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!