Categories: Salads, Tuna

Ingredients

• 1 small red onion, thinly sliced
• 2 tbsp red wine vinegar
• 2 small fennel bulbs, trimmed and diced (about 2 cups)
• 1/2 lb green beans, trimmed and diced
• 1/2 lb carrots (about 3 carrots), peeled and diced
• 1 15.5 oz can chickpeas
• 1 pint cherry tomatoes, halved
• 1 head radicchio, shredded
• 6 tbsp olive oil
• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 6 oz cans tuna in oil
• 2 tbsp chopped fresh flat-leaf parsley

Directions

1. Mix the onion and vinegar in a small bowl; cover, and set aside for 30 minutes, stirring halfway through. Combine the fennel, green beans, and carrots in a large bowl. Drain the chickpeas and add them to the large bowl with the tomatoes and radicchio; gently toss.

2. Drain the onion slices, reserving the vinegar. Whisk the reserved vinegar with the olive oil. Add the salt and pepper. Drain the tuna and flake it into large chunks in a medium bowl. Toss the tuna with half the onion slices, 2 tbsp of vinaigrette, and the parsley. Toss the remaining vinaigrette and onion with the chopped vegetables. Divide the vegetables among 4 serving bowls and top with dressed tuna.

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