Cannellini Bean And Radicchio Salad With Tuna

1. 1

   Using the side of a knife, crush garlic with a pinch of salt until it becomes pasty. Transfer to a small bowl. Add lemon juice and mustard and whisk to combine. Gradually whisk in oil until well blended. Season to taste with salt and pepper. Set dressing aside.

2. 2

   Combine beans, broth, and rosemary sprig in a medium saucepan over medium heat. Bring to a boil, reduce heat, and simmer until nearly all liquid has evaporated. Remove from heat. Add arugula, radicchio, and 4 Tbsp. dressing to pan with beans. Stir just to combine and immediately divide between two plates. Top with tuna and additional dressing, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.