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Tuscan-style White Bean, Tuna and Currant Salad

Tuscan-Style White Bean and Tuna Salad
  • Duration
  • Prep Time
  • 6 ServingsServings


  • Dressing
  • 5 tsp. fresh lemon juice
  • 1 tbsp. red wine vinegar
  • 6 tbsp. extra virgin olive oil
  • Kosher or sea salt and freshly ground black pepperSalad
  • 1 can (15 ounces) small white beans
  • 1 can (6 ounces) Italian tuna packed in olive oil
  • 1/4 c. finely chopped red onion
  • 1/3 c. California Zante currants
  • 1/3 c. finely chopped fresh Italian parsley
  • 1 small head radicchio, shredded



1 Dressing

2 Whisk together the first 3 ingredients. Season with salt and pepper.

3 Salad

4 Drain the beans and rinse in a colander until the water runs clear. Shake the colander to remove as much water as possible.

5 Turn into a mixing bowl. Drain the tuna; break apart and add to beans. Stir in dressing, red onions, currants and parsley.

6 Line a bowl or platter with shredded radicchio. Mound salad on top and serve at room temperature

Source: Chef Roy Harland and California Raisin Marketing Board

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