The Self-Care Cookbook by Frank Ardito

Author:Frank Ardito
Language: eng
Format: epub
ISBN: 9781572848023
Publisher: Agate Publishing
Published: 2017-09-11T00:00:00+00:00

White Bean Tuna Salad

SERVES 2

Tuna, especially when packed in olive oil, is full of omega-3 fatty acids, which support brain health. Radicchio is full of vitamin K, which helps limit neuron damage in the brain, and its polyphenols help to neutralize free radicals for mental quickness. The luteolin in parsley helps guard against neuron degeneration, and beans in general help stabilize glucose levels, keeping the brain well fed. So when I saw a version of this salad in Bon Appétit magazine, I was inspired. This salad is easy to pull together and an excellent addition to your repertoire.

1 small head radicchio

1 head endive

½ cup fresh flat-leaf parsley leaves

2 (15-ounce) cans small white navy beans, rinsed and drained

1 small English cucumber, seeded and diced medium

2 ribs celery, sliced thin

1 tablespoon red wine vinegar

3 tablespoons extra virgin olive oil

Kosher salt and freshly ground black pepper, to taste

2 (4-ounce) cans tuna packed in olive oil, drained and broken into large pieces

With a large chef’s knife, halve the radicchio through the core. Remove the core from each half by making a V-shaped cut around the core. Pull off any damaged outer leaves and discard them along with the core pieces.

Cut the radicchio into 2-inch slices and put in a large mixing bowl. Separate the leaves of endive from the core and cut into 1-inch slices. Add the endive to the bowl. Add the parsley, beans, cucumber, and celery and toss to combine.

In a small bowl, mix the vinegar and oil together and pour it over the salad, tossing well. Taste and add salt and pepper as needed.

Divide the salad into two large, shallow bowls. Add the flaked tuna equally to both and serve.

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