The combination of protein, healthy fat, and fiber in this delicious lunch will keep you satisfied throughout your busy afternoon. Nutrition (per serving) Calories: 283; protein: 20g; fat: 12g; carbs: 27g; sugar: 7g Recipe and photo by Lisa Lotts of Garlic & Zest.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 6 servings
Prep time 20 min.
Cook time 5 min.
Ingredients
For the salad: 1 head radicchio lettuce 2 Tbsp olive oil 2 (15-oz) cans cannellini beans white kidney, rinsed and drained 2 (7-oz) cans tuna well drained and flaked with a fork into bite-size chunks 1 cup sun-dried tomatoes, sliced thinly 1 cup pitted olives (cerignola or Kalamata), chopped 3/4 cup basil fresh For the dressing: 1 lemon zested 2 Tbsp lemon juice from zested lemon 2 tsp capers finely chopped 2 anchovy fillets finely minced or 1 tsp anchovy paste 1 large shallot finely minced Pinch red pepper flakes 4-5 Tbsp olive oil 1/4 tsp black pepper 1/2 tsp kosher salt or sea salt
How to make it
Preheat the grill to medium-high or use a grill pan. Place the radicchio on a cutting board, and cut in quarters vertically, through the core. Drizzle cut sides with 1/2 Tbsp olive oil each. Grill the radicchio 1-2 minutes per side just to get a little char and smoke. Remove from grill and cut away the core. Slice radicchio into 1/2" slices, and transfer to a large bowl. Add the cannellini beans, tuna, sun-dried tomatoes, and olives. Toss to combine, and set aside. Add the lemon zest and juice to a small bowl. Stir in the capers, anchovy, shallots, red pepper flakes, olive oil, salt, and pepper. Whisk ingredients well, and pour dressing over the salad. Toss to combine. Just before serving, chiffonade the basil by stacking the leaves on top of one another and rolling tightly into a cigar shape. Use a sharp knife to very thinly slice the basil crosswise into thin strips. Add the fresh basil to the salad, and toss to combine. Serve.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
The combination of protein, healthy fat, and fiber in this delicious lunch will keep you satisfied throughout your busy afternoon.
Nutrition (per serving)
Calories: 283; protein: 20g; fat: 12g; carbs: 27g; sugar: 7g
Recipe and photo by Lisa Lotts of Garlic & Zest.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 6 servings
Prep time 20 min.
Cook time 5 min.
Ingredients
For the salad: 1 head radicchio lettuce 2 Tbsp olive oil 2 (15-oz) cans cannellini beans white kidney, rinsed and drained 2 (7-oz) cans tuna well drained and flaked with a fork into bite-size chunks 1 cup sun-dried tomatoes, sliced thinly 1 cup pitted olives (cerignola or Kalamata), chopped 3/4 cup basil fresh For the dressing: 1 lemon zested 2 Tbsp lemon juice from zested lemon 2 tsp capers finely chopped 2 anchovy fillets finely minced or 1 tsp anchovy paste 1 large shallot finely minced Pinch red pepper flakes 4-5 Tbsp olive oil 1/4 tsp black pepper 1/2 tsp kosher salt or sea salt
How to make it
Preheat the grill to medium-high or use a grill pan. Place the radicchio on a cutting board, and cut in quarters vertically, through the core. Drizzle cut sides with 1/2 Tbsp olive oil each. Grill the radicchio 1-2 minutes per side just to get a little char and smoke. Remove from grill and cut away the core. Slice radicchio into 1/2" slices, and transfer to a large bowl. Add the cannellini beans, tuna, sun-dried tomatoes, and olives. Toss to combine, and set aside. Add the lemon zest and juice to a small bowl. Stir in the capers, anchovy, shallots, red pepper flakes, olive oil, salt, and pepper. Whisk ingredients well, and pour dressing over the salad. Toss to combine. Just before serving, chiffonade the basil by stacking the leaves on top of one another and rolling tightly into a cigar shape. Use a sharp knife to very thinly slice the basil crosswise into thin strips. Add the fresh basil to the salad, and toss to combine. Serve.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
Makes 6 servings
Prep time 20 min.
Cook time 5 min.
Ingredients
For the salad: 1 head radicchio lettuce 2 Tbsp olive oil 2 (15-oz) cans cannellini beans white kidney, rinsed and drained 2 (7-oz) cans tuna well drained and flaked with a fork into bite-size chunks 1 cup sun-dried tomatoes, sliced thinly 1 cup pitted olives (cerignola or Kalamata), chopped 3/4 cup basil fresh For the dressing: 1 lemon zested 2 Tbsp lemon juice from zested lemon 2 tsp capers finely chopped 2 anchovy fillets finely minced or 1 tsp anchovy paste 1 large shallot finely minced Pinch red pepper flakes 4-5 Tbsp olive oil 1/4 tsp black pepper 1/2 tsp kosher salt or sea salt
How to make it
Preheat the grill to medium-high or use a grill pan. Place the radicchio on a cutting board, and cut in quarters vertically, through the core. Drizzle cut sides with 1/2 Tbsp olive oil each. Grill the radicchio 1-2 minutes per side just to get a little char and smoke. Remove from grill and cut away the core. Slice radicchio into 1/2" slices, and transfer to a large bowl. Add the cannellini beans, tuna, sun-dried tomatoes, and olives. Toss to combine, and set aside. Add the lemon zest and juice to a small bowl. Stir in the capers, anchovy, shallots, red pepper flakes, olive oil, salt, and pepper. Whisk ingredients well, and pour dressing over the salad. Toss to combine. Just before serving, chiffonade the basil by stacking the leaves on top of one another and rolling tightly into a cigar shape. Use a sharp knife to very thinly slice the basil crosswise into thin strips. Add the fresh basil to the salad, and toss to combine. Serve.
Makes 6 servings
Prep time 20 min.
Cook time 5 min.
Prep time 20 min.
Cook time 5 min.
Prep time
20 min.
Cook time
5 min.
Ingredients
- For the salad:
- 1 head radicchio lettuce
- 2 Tbsp olive oil
- 2 (15-oz) cans cannellini beans white kidney, rinsed and drained
- 2 (7-oz) cans tuna well drained and flaked with a fork into bite-size chunks
- 1 cup sun-dried tomatoes, sliced thinly
- 1 cup pitted olives (cerignola or Kalamata), chopped
- 3/4 cup basil fresh
- For the dressing:
- 1 lemon zested
- 2 Tbsp lemon juice from zested lemon
- 2 tsp capers finely chopped
- 2 anchovy fillets finely minced or 1 tsp anchovy paste
- 1 large shallot finely minced
- Pinch red pepper flakes
- 4-5 Tbsp olive oil
- 1/4 tsp black pepper
- 1/2 tsp kosher salt or sea salt
How to make it
Preheat the grill to medium-high or use a grill pan. Place the radicchio on a cutting board, and cut in quarters vertically, through the core. Drizzle cut sides with 1/2 Tbsp olive oil each. Grill the radicchio 1-2 minutes per side just to get a little char and smoke. Remove from grill and cut away the core. Slice radicchio into 1/2" slices, and transfer to a large bowl. Add the cannellini beans, tuna, sun-dried tomatoes, and olives. Toss to combine, and set aside. Add the lemon zest and juice to a small bowl. Stir in the capers, anchovy, shallots, red pepper flakes, olive oil, salt, and pepper. Whisk ingredients well, and pour dressing over the salad. Toss to combine. Just before serving, chiffonade the basil by stacking the leaves on top of one another and rolling tightly into a cigar shape. Use a sharp knife to very thinly slice the basil crosswise into thin strips. Add the fresh basil to the salad, and toss to combine. Serve.
Preheat the grill to medium-high or use a grill pan.
Place the radicchio on a cutting board, and cut in quarters vertically, through the core. Drizzle cut sides with 1/2 Tbsp olive oil each. Grill the radicchio 1-2 minutes per side just to get a little char and smoke. Remove from grill and cut away the core. Slice radicchio into 1/2" slices, and transfer to a large bowl.
Add the cannellini beans, tuna, sun-dried tomatoes, and olives. Toss to combine, and set aside.
Add the lemon zest and juice to a small bowl. Stir in the capers, anchovy, shallots, red pepper flakes, olive oil, salt, and pepper. Whisk ingredients well, and pour dressing over the salad. Toss to combine.
Just before serving, chiffonade the basil by stacking the leaves on top of one another and rolling tightly into a cigar shape. Use a sharp knife to very thinly slice the basil crosswise into thin strips. Add the fresh basil to the salad, and toss to combine. Serve.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
