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White Bean Salad with Tuna and Haricots Verts

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.