Tuscan-style White Bean, Tuna and Currant Salad

Submitted by: Roy Harland

Creamy textured beans to contrast with sweet California Zante currants.




    • 5 tablespoons fresh lemon juice
    • 1 tablespoon red wine vinegar
    • 6 tablespoons extra virgin olive oil
    • Kosher or sea salt and freshly ground black pepper; to taste


    • 2 cans (15 ounces each) small white beans
    • 2 cans (6 ounces each) Italian tuna packed in olive oil
    • 1/4 cup finely chopped red onion
    • 3/4 cup California Zante currants
    • 1/3 cup finely chopped fresh Italian parsley
    • 1 small head radicchio, shredded



    Whisk together the first 3 ingredients. Season with salt and pepper.


    Drain beans and rinse in a colander until the water runs clear. Shake the colander to remove as much water as possible. Turn into a mixing bowl. Drain tuna; break apart and add to beans. Stir in dressing, red onions, currants and parsley.

    Line a bowl or platter with shredded radicchio. Mound salad on top and serve at room temperature.

    Nutrition Facts Per Serving

    Calories 400 (41% from fat); Total Fat 19g (sat 3g, mono 12g, poly 3g, trans 0g ); Cholesterol 10mg; Protein 23g; Carbohydrate 37g; (Dietary Fiber 10g; Sugars 15g; ); Iron 4mg; Sodium 180mg; Calcium 91mg; Potassium 729mg

    This recipe is found in the following categories:

    World Flavors

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