White Bean Salad with Preserved Tuna and Parsley Vinaigrette

mixed bean salad

“I love bean salads with parsley. Parsley Vinaigrette makes this simple salad of marinated white beans and tuna come to life. Crisp, tasty, and light, the salad makes a wonderful lunch salad or a small tapas sharing dish. If you want to really flex your cooking muscles.” – Seamus Mullen

Serves 4 as an appetizer

1 cup dried cannellini beans, soaked overnight

1 large carrot, peeled and roughly chopped

2 stalks celery

1 onion, quartered

2 bay leaves

1 cup good quality canned tuna

1 head radicchio, finely chopped

Salt

Freshly ground black pepper

Parsley Vinaigrette

Combine the beans, carrot, 1 celery stalk, the onion, and bay leaves in the pressure cooker. Add 4 cups water, close, and heat over high heat until it starts to whistle. Reduce the heat and simmer for 45 minutes, until the beans are tender. Alternatively, cook in a covered heavy-bottomed pot for 2 hours over medium-low heat. Once the beans are tender and cooked through, drain and discard the veggies. Set the beans aside to cool.

Pulse parsley, oil, lemon juice, vinegar, and garlic in a food processor until well blended. Season to taste with salt and pepper.

Thinly slice the remaining stalk of celery on the bias. Flake the tuna into a bowl and combine with the celery, beans, and radicchio. Season with salt and pepper and toss with the Parsley Vinaigrette. This salad can be eaten right away, but the flavor is even better if you let it sit in the fridge for a few hours.

—From Seamus Mullen’s Hero Food: How Cooking With Delicious Things Can Make Us Feel Better by Seamus Mullen/Andrews McMeel Publishing, LLC

*For Seamus Mullen’s Full Story, Click Here