White Bean Salad with Tuna and Haricots Verts

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4 servings (serving size: 1 3/4 cups)


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2 cups haricots verts
1 (8-ounce) tuna steak
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon salt, divided
1 teaspoon vegetable oil
2 cups radicchio
1 (19-ounce) can cannellini beans, drained and rinsed
3 bacon slices
1/2 cup chopped Vidalia green onions
1 garlic clove, minced
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon chopped fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon cider vinegar


Steam haricots verts, covered, 3 minutes. Drain and rinse with cold water

Sprinkle tuna with 1/8 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a medium nonstick skillet over medium-high heat. Add tuna; cook 3 minutes on each side until desired degree of doneness. Remove from pan; cut into bite size pieces; place in a large bowl. Add haricots verts, radicchio, and beans, toss well.

Add bacon to pan; cook over medium heat until crisp. Remove bacon from pan; crumble. Reserve 2 teaspoons drippings in pan. Add onions and garlic; cook 3 minutes or until soft, stirring frequently. Remove from heat; add remaining pepper, 1/8 teaspoon salt, bacon, broth, and the remaining ingredients. Drizzle dressing over salad; toss to coat. Serve immediately.

Created date

April 2002

Nutritional Information

Calories 221
Caloriesfromfat 28 %
Fat 6.8 g
Satfat 2.2 g
Monofat 2.5 g
Polyfat 1.7 g
Protein 19.9 g
Carbohydrate 20 g
Fiber 5.9 g
Cholesterol 32 mg
Iron 2.6 mg
Sodium 469 mg
Calcium 70 mg