Borlotti bean, tuna and radicchio salad with bread
Beans, tuna and radicchio in a winter one-dish meal.
Open in the appPer serving
- Calories
- 505 kcal
- Protein
- 33.6 g
- Carbohydrates
- 69.1 g
- Fat
- 11.9 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Cooked borlotti beans130 g
- Canned tuna in water80 g
- Radicchio100 g
- Red onion30 g
- Bread50 g
- Parsley4 g
- Extra virgin olive oil10 g
- Red wine vinegar1 teaspoon
- Saltto taste
Contains: gluten, fish, sulphites,
In season: November – March
Method
- Slice the bread and toast it in a pan or on a griddle over medium heat for 2 minutes per side, until golden and crisp.
- Meanwhile rinse and drain the borlotti beans and drain the tuna; wash the radicchio and cut it into strips; slice the red onion into thin rings; chop the parsley.
- Combine everything in a bowl and dress with the oil, red wine vinegar, a pinch of salt and the parsley.
- Serve with the toasted bread.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.