Cannellini Bean Salad With Grilled Radicchio And Tuna
This recipe combines tender cannellini beans with grilled radicchio wedges and flaked tuna for a delightful dish bursting with flavor. The smoky char on the radicchio complements the creamy beans and savory tuna, creating a satisfying and vibrant ensemble that is perfect for a light yet fulfilling meal.
— Constant Cookbook
Ingredients
- 1 rounded cup dried cannellini beans
- 2 Tbs. olive oil
- 1 or 2 garlic cloves
- 1 fresh sage sprig
- 2 small heads radicchio
- Olive oil for brushing, plus 2 Tbs.
- Salt and freshly ground pepper, to taste
- 1 cup chopped celery, including some leaves
- 1/2 small red onion, chopped
- Pinch of dried oregano
- 1 to 2 Tbs. fresh lemon juice
- 1 can (7 oz.) olive oil-packed tuna, drained and separated into chunks
Instructions
- To prepare the beans, pick over them and discard any misshapen beans or grit. Rinse the beans, put them in a bowl, add water to cover by about 3 inches and soak for at least 4 hours or up to overnight.
- Drain the beans. Place them in a saucepan and add water to cover. Bring to a boil over high heat. Add the olive oil, garlic and sage. Cover, reduce the heat to low and simmer gently until the beans are tender but not falling apart, about 1 hour. Remove from the heat and let stand for 10 minutes.
- Prepare a charcoal or gas grill for direct grilling over medium-high heat and oil the grill rack. Or, preheat a broiler.
- Cut each radicchio head into 4 to 6 wedges through the core so that the wedges will keep their shape. Brush with olive oil and season with salt and pepper.
- <b>For a grill:</b> Using tongs, place the radicchio wedges over the hottest part of the fire or directly over the heat elements and grill, turning once, until wilted and lightly browned, about 5 minutes total.
- <b>For a broiler:</b> Arrange the radicchio wedges in a single layer on a rimmed baking sheet and place in the broiler about 6 inches from the heat source. Broil, turning once, until wilted and lightly browned, about 5 minutes total.
- Drain the beans well and place in a bowl. Add the celery, onion, oregano, the 2 Tbs. olive oil and 1 Tbs. of the lemon juice. Season with salt and pepper and toss well. Taste and adjust the seasonings with more lemon juice, salt and pepper.
- Arrange the radicchio wedges on a platter. Spoon the beans in the center and top with the tuna. Serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Essentials of Breakfast and Brunch,</i> by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
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