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Radicchio, White Bean and Tuna Salad

April 3, 2015 | By | Reply More

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In the last 8 weeks, I’ve lost several pounds of winter weight just by getting off my behind and doing a Daily Burn several times a week. I don’t exercise to look good naked like some people, and I don’t try to lose weight. Mostly, I’m doing the exercise because I know the benefits for my physical and my mental health – it makes me feel damn good and is a great start to the day.

I’m also reading this cool book called The Power of Habit by Charles Duhigg that I  picked up recently in an airport. In it, Duhigg talks about the concept of a “keystone” habit, which is a single habit that, when adopted, has either a positive or negative spillover effect on other areas of your life. There are anecdotes in the book to illustrate the concept. For example, one study participant stopped smoking. And, when she did, suddenly she got out of debt, lost a bunch of weight and stopped hanging out with the wrong crowd without really even focusing on those areas of her life.

Maybe you can see where I’m going with this. Because I have begun to renew my good habit of exercising, I also find myself eating light meals more often without even thinking about it. I’m not one to deprive myself, so it has little to do with willpower. I found myself recently craving this fabulous white bean and tuna salad that features a bright, beautiful parsley vinaigrette.

This radicchio, white bean and tuna salad is adapted from Bon Appetit and it’s easy enough to throw together on a weeknight. The short ingredient list makes top-quality ingredients super important. Use tuna that’s in a jar and packed in olive oil – the good stuff! – for the best results.

radicchio, white bean and tuna saladIngredients (Serves 4)

2 cups packed fresh parsley leaves and tender stems

1 clove garlic

3 Tbsp. freshly squeezed lemon juice

1 1/2 tsp. white wine vinegar

1/2 cup olive oil

Sea salt and freshly ground pepper

2 small heads radicchio, cored and coarsely chopped

2 15-ounce cans cannellini beans, drained or 1/2 pound dry beans, cooked (I used yellow eye)

2 celery stalks, trimmed and sliced on a diagonal

1 cup good-quality tuna packed in olive oil, drained and broken into large chunks

radicchio, white bean and tuna saladStep one: 

2 cups packed fresh parsley leaves and tender stems

1 clove garlic

3 Tbsp. freshly squeezed lemon juice

1 1/2 tsp. white wine vinegar or champagne vinegar

1/2 cup olive oil

Sea salt and freshly ground pepper

Make the dressing. In a food processor, whir together parsley, garlic, lemon juice, vinegar and olive oil until nice and smooth. Season generously with sea salt and freshly ground pepper.

Step two:

Toss the radicchio with a few tablespoons of the dressing in a big bowl. Transfer to a platter. Combine the beans and celery in the same big bowl and toss with a few tablespoons of the dressing. Mound the bean mixture on top of the radicchio. Top with tuna and drizzle more dressing over top. Serve immediately. This salad is a meal in itself but is wonderful also when served with crunchy French baguette and crisp white wine.

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Category: Food, General, Main Dishes, Recipes, Spring

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