Ingredients
1/2garlic clove
Kosher salt
2tablespoonsfresh lemon juice
1tablespoonDijon mustard
6tablespoonsolive oil
Freshly ground black pepper
1(15-oz.) can cannellini beans, drained
1cuplow-salt chicken broth or water
1sprig rosemary
2cupsbaby arugula
2cupsradicchio (preferably Teviso), cut into long pieces
1(5-oz.) can olive oil-packed tuna, drained, broken into large chunks
Preparation
Using the side of a knife, crush garlic with a pinch of salt until it becomes pasty. Transfer to a small bowl. Add lemon juice and mustard and whisk to combine. Gradually whisk in oil until well blended. Season to taste with salt and pepper. Set dressing aside.
Combine beans, broth, and rosemary sprig in a medium saucepan over medium heat. Bring to a boil, reduce heat, and simmer until nearly all liquid has evaporated. Remove from heat. Add arugula, radicchio, and 4 Tbsp. dressing to pan with beans. Stir just to combine and immediately divide between two plates. Top with tuna and additional dressing, if desired.
