White Bean Salad with Tuna and Haricots Verts

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

Preparation

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.