Recipe: Tuscan-Style White Bean, Tuna and Currant Salad

TUSCAN-STYLE WHITE BEAN, TUNA AND CURRANT SALAD

FOR THE DRESSING:
5 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
6 tablespoons extra virgin olive oil
Kosher or sea salt and freshly ground black pepper
FOR THE SALAD:
1 (15-ounce) can small white beans (or cannellini beans)
1 (6-ounce) can Italian tuna packed in olive oil
1/4 cup finely chopped red onion
1/3 cup red or white currants
1/3 cup finely chopped fresh Italian parsley
1 small head radicchio, shredded

TO MAKE THE DRESSING:
Whisk together lemon juice, vinegar and olive oil. Season with salt and pepper. Set aside.

TO MAKE THE SALAD:
Drain beans and rinse in a colander until the water runs clear. Shake colander to remove as much water as possible. Transfer beans to a mixing bowl.

Drain tuna; break apart and add to beans. Stir in dressing, red onion, currants and parsley.

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

Makes 6 servings
Adapted from source: California Raisins