Grilled Radicchio Tuna White Bean Puttanesca Salad
A vibrant Mediterranean salad combining charred radicchio with protein-rich white beans and flaked tuna, finished with briny puttanesca flavors from olives, capers, and anchovies. Lemon dressing brightens the bitter greens while fresh basil adds aromatic lift. Serve as a substantial lunch or light dinner, perfect for warm weather when grilling appeals. This version layers grilled radicchio with a hearty bean base rather than starting with greens, creating textural contrast and deeper caramelized notes.
Ingredients
- 1 head radicchio
- 6 tablespoon olive oil
- 30 ounce canned cannellini white kidney beans, drained
- 14 ounce canned tuna in water, drained and flaked
- 1 cup sun-dried tomatoesfresh cherry tomatoes halved 1.5 cup1:1.5veganfresh
lighter summer variation
- 1 cup olives, pitted
- ¾ cup fresh basil, leaves
- 1 lemon, zest and juice
- 2 teaspoon capers
- 2 anchovy fillets
- 1 shallot, minced
- 1 pinch crushed red pepper flakes
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt
Instructions
- 1
Preheat grill to medium-high heat.
- 2
Cut radicchio head into quarters through the core and brush cut sides with olive oil.
- 3
Grill radicchio until charred, about 1-2 minutes per side.
- 4
Remove from grill and cut away core, then slice into 1/2-inch pieces and place in large bowl.
- 5
Flake tuna with fork into bite-sized chunks.
- 6
Add drained beans, sun-dried tomatoes, and olives to radicchio.
- 7
Whisk together lemon zest, lemon juice, capers, anchovies, shallot, red pepper flakes, olive oil, salt, and pepper in separate bowl.
- 8
Pour dressing over salad and toss to combine.
- 9
Stack basil leaves, roll tightly, and slice crosswise into thin strips.
- 10
Add basil to salad, toss, and serve immediately.
Tips
Char radicchio just enough to wilt edges and develop smoke flavor without making it too soft; it should retain some crunch.
Whisk dressing vigorously to emulsify lemon juice with olive oil and break down anchovy fillets into the base.
Add basil at the very end just before serving to preserve its bright color and delicate flavor.
Good to Know
Refrigerate covered up to 2 days. Dressing keeps separate 3 days. Add basil only to portion being eaten.
Grill radicchio and prepare all components through dressing up to 4 hours ahead. Combine just before serving to maintain radicchio texture.
Serve at room temperature or chilled on individual plates. Pair with crusty bread and crisp white wine like Pinot Grigio or Vermentino.
Common Mistakes
Overgrilling radicchio removes crunch and bitter character. Aim for light charring on cut sides only.
Whisking dressing gently creates separated pooled oil. Whisk vigorously to emulsify.
Adding basil early causes bruising and discoloration. Add immediately before serving.
Substitutions
Vegan Options
lighter summer variation
General Alternatives
FAQ
Can I use fresh tuna instead of canned?
Yes. Use about 8 ounces grilled or seared fresh tuna steak, cooled and flaked. The texture will be firmer and flavor more delicate, requiring less aggressive dressing.
What if I don't have anchovy fillets?
Substitute 1/2 teaspoon anchovy paste whisked into dressing, or omit entirely and increase capers to 1 tablespoon for briny depth.
How long does this salad keep refrigerated?
Assembled salad keeps 1 day but radicchio softens and basil darkens. Keep components separate, store 2-3 days, and combine fresh each serving.