Cannellini Bean Salad with Grilled Radicchio and Tuna
In this Italian-inspired salad, bitter radicchio, softened slightly by grilling, is paired with the small white beans popular in Tuscan cooking. Another Italian bean, borlotti, may be substituted. If you don’t have time to soak the beans in cold water, bring the beans and water to a boil and simmer for 2 minutes, then remove from the heat, cover and let stand for 1 hour. Alternatively, use 3 cups canned beans, drained, rinsed and warmed over medium-low heat.
Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cannellini Bean | not in our table | 0 |
| Radicchio | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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