Name: Tuna White Bean Puttanesca
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Ingredients: 1 head radicchio lettuce; 2 tablespoons olive oil; 2 15- ounce cans cannellini beans (white kidney, rinsed and drained); 2 7- ounce cans tuna (well drained and flaked with a fork into bite-sized chunks); 1 cup sun-dried tomatoes (sliced thinly); 1 cup pitted (I used cerignola, but kalamata work well too, chopped olives); 3/4 cup basil (fresh); 1 lemon (zested); 2 tablespoons lemon juice (from zested lemon); 2 teaspoons capers (finely chopped); 2 anchovy fillets (finely minced or 1 teaspoon anchovy paste); 1 large shallot (finely minced); pinch red pepper flakes; 4 - 5 tablespoons olive oil; 1/4 teaspoon black pepper; 1/2 teaspoon kosher salt or sea salt