White Bean and Tuna Salad with Radicchio

使一个令人难以置信的午餐不是很多的努力。The parsley vinaigrette is delicious. I did add a few goat cheese crumbles, but other than that, followed the recipe exactly. Light, but filling lunch salad. I suspect it would travel well too. Next time, I might add some lightly pickled shallots if I have them on hand.

• kunjan

• Oregon

• 3/9/2021

Parsley vinaigrette paired very well with this. I had to substitute chpopped red cabbage and red onion for unavailable arugula but think the results were equally good and sturdier for leftovers.

• lynr

• Boston

• 1/29/2017

Made this recipe for Xmas Eve dinner. It was light and refreshing. Lots of compliments on the dressing and how flavorful the dish came out. I've since then made this as a lunch to bring to work. It holds up well in the fridge for a few days which is a nice plus!

• valerieolivia

• Hoboken, NJ

• 12/23/2014

I was excited to try this salad but was very disappointed. The dressing is great but I think I would have enjoyed this much more without the tuna and just with the beans and a bunch of vegetables. The tuna and beans together just have too mushy of a texture to be enjoyable.

• aimeeupp

• Seattle, WA

• 2/1/2014

Are you kidding me? This was fantastic. The vinaigrette is amazing and a great way to easily eat lots of green. My brother was drooling over the dish as I made it, saying he was hungry, and enjoyed it once I gave it to him. Hubbie, who normally says he doesn't like beans much, loved the cannelini (which I had cooked myself, and in fact overcooked so they were a bit mushy). Used plenty of salt and pepper. Had leftover cannelini so mixed with more of the vinaigrette and will be eating that later.

• BlueMona

• Montreal, Quebec, Canada

• 10/13/2013

I was not sold on this salad until the next day. Had it as leftovers for lunch--the flavors really came together. Make it a day ahead! Easy, inexpensive, and keeps well.

• julep74

• upstate ny

• 6/26/2012

This is a nice lunch salad. The parsley vinaigrette is lovely, and I have made that alone for other salads. I think the radicchio is essential and would not omit as others suggested.

• Anonymous

• london

• 5/7/2012

我喜欢这个沙拉,但是觉得的计谋ld be a bit more interesting; so, I made "some" adjustments. I added the following to the vinaigrette: 1 tsp fresh pepper; two finely chopped anchovies, and three finely chopped garlic. I increased the vinegar to 1 tbsp from 1/2 tbsp. Also, I added 1/4 cup loosely chopped red onion to the beens and celery mixture. Finely, I replaced the radicchio with mixed greens and topped the salad with some shaved parmesan.

• Liambarry

• Venice, FL

• 4/12/2012

I really liked the fresh taste of the parsley vinaigrette. I have to admit, I used shredded chicken instead of tuna. So I didn't follow the recipe exactly - but I left everything else the same. I actually like this with just the beans, celery and parsley vinaigrette. Definitely easy to make and great for warm days when you don't want to turn on the oven/stove.

• malmal113

• 4/2/2012

We made it with Ortiz tuna and Frantoia as well and thought it was very flavorful. We added salt and pepper liberally but that's a given. This recipe is a keeper especially on hot summer days.

• sillysara

• 4/1/2012

Loved the fresh flavor of the parsley vinegarette, but overall an average salad. We added some radishes and green ripe olives, which helped. I would probably make it again because it's healthy and we did love the dressing.

• Anonymous

• borger, tx

• 3/30/2012

We used with super good Ortiz tuna, all organic veggies and very good Frantoia olive oil - even so, it was bland. Sister and husband agreed this recipie is not a keeper. However, it was easy to assemble.

• kimrussellhome

• Cape May, NJ

• 3/30/2012