Dressing
Whisk together the first 3 ingredients. Season with salt and pepper.
Salad
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.
Ingredients
Dressing
- 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
Procedure
Salad
- 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
Nutrition Facts Per Serving
Calories 400 (Calories from Fat 41%); Total Fat 19 ( Saturated Fat 3; Trans Fat 0; ); Cholesterol 10; Sodium 180; Potassium 729; Total Carbohydrate 37; Dietary Fiber 10; Sugars 15; Protein 23; Calcium 91; Iron 4;Try Another Recipe
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