Recipe information
Yield
Makes 2 Servings
Ingredients
1
/2 garlic clove
Kosher salt
2
tablespoons fresh lemon juice
1
tablespoon Dijon mustard
6
tablespoons olive oil
Freshly ground black pepper
1
(15-oz.) can cannellini beans, drained
1
cup low-salt chicken broth or water
1
sprig rosemary
2
cups baby arugula
2
cups radicchio (preferably Treviso), cut into long pieces
1
(5-oz.) can olive oil-packed tuna, drained, broken into large chunks
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Preparation
Step 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.
Step 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.
Nutrition Per Serving
One serving contains: Calories (kcal) 660.0 %Calories from Fat 390.0 Fat (g) 45 Saturated Fat (g) 6 Cholesterol (mg) 25 Sodium (mg) 1220.0 Carbohydrates (g) 36 Dietary Fiber (g) 9 Total Sugars (g) 2.0 Protein (g) 32.0