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.



  • 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

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;

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