Tuscan Green Bean and Tuna Salad Tuscan Green Bean and Tuna Salad

Tuscan Green Bean and Tuna Salad | Food styling by Michael Elliott | Prop styling by Madeleine Johari Image by: Angus Fergusson

Bean salad is a picnic classic that deserves a little freshening up. This version is full of bold yet balanced flavours.

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4 servings




Dressing: In liquid measure, combine oil, vinegar, anchovies, honey, pepper and salt. Using immersion blender, purée until smooth.

Salad: In large saucepan of boiling salted water, cook green beans until tender-crisp, about 2 minutes. Drain; transfer to bowl of ice water to chill. Drain well; pat dry with towel. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

In large bowl, combine green beans, cannellini beans, croutons, chopped dill and radicchio; drizzle with dressing, tossing to coat. Arrange salad on platter. Top with tuna and lemon zest. Garnish with Parmesan, pepper and dill sprigs (if using).

Tip from The Test Kitchen: Radicchio pairs well with rich flavours like anchovies, but it can be quite bitter. To mellow the sharpness, slice it into extra-thin ribbons (chiffonade).

Nutritional facts Per serving: about

  • Fibre 11 g
  • Sodium 602 mg
  • Sugars 4 g
  • Protein 21 g
  • Calories 499
  • Total fat 32 g
  • Potassium 663 mg
  • Cholesterol 11 mg
  • Saturated fat 5 g
  • Total carbohydrate 35 g


  • Iron 24
  • Folate 44
  • Calcium 11
  • Vitamin A 8
  • Vitamin C 18
Share X
Lunch & Dinner

Tuscan Green Bean and Tuna Salad