fresh lemon juice
kosher salt and black pepper
small head radicchio, leaves torn (about 3 cups)
small bulb fennel, thinly sliced, plus 1/4 cup chopped fennel fronds
6-ounce cans oil-packed light tuna, drained
15.5-ounce can cannellini beans, rinsed
small shallot, thinly sliced
- In a large bowl, whisk together the oil, lemon juice, and ¼ teaspoon each salt and pepper.
- Add the radicchio, fennel, fennel fronds, tuna, beans, and shallot and toss to combine.