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Radicchio and Tuna Salad with White Beans

Author: Norr
Serves: 6

This vibrant salad is excellent for a weekend lunch or light dinner.

If you’re serving it as an entrée, simply double the recipe. Featuring Don Gastronom Tuna with Lemon, this Radicchio and Tuna Salad with White Beans is wonderfully creamy with just the right amount of citrusy zest from Stonewall Kitchen Lemon Herb Aioli, which truly makes this summery salad shine.  


  • 2 tablespoons unsalted butter
  • 1 to 2 15.5-ounce cans organic butter beans, rinsed and drained
  • 2 to 3 4-ounce tins Don Gastronom Tuna with Lemon
  • 3 heaping tablespoons Stonewall Kitchen Lemon Herb Aioli
  • 2 heads radicchio, leaves separated, rinsed and dried
  • Spanish olive oil (we love Nunez de Prado)
  • Large handful fresh picked soft herbs (such as a mix of tarragon, chives, dill, and/or parsley)


  • 1 bunch watercress, leaves separated, rinsed and dried
  • Microgreens and/or arugula
  • Fresh lemon juice
  • ¼ teaspoon sea salt 


1. Melt the butter in a cast iron skillet over medium heat. Add the beans and cook, stirring occasionally, until just starting to get crispy. Remove from the heat and cool to room temperature.
2. Drain some of the oil from the tinned fish into a small bowl so it’s not too oily. Add the remaining tinned fish to a large, shallow serving bowl.
3. Add the aioli to the tuna. Gently toss to coat.
4. Add the radicchio, watercress, and microgreens/arugula, if using.
5. Add the salt and a generous coating of olive oil and toss to combine. Top with the crispy beans.
6. Top with herbs, more olive oil, and a squeeze of lemon juice. Toss and serve immediately.