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
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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.
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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.