Pesto Tuna and White Bean Salad Is the No-Cook Summer Dinner You've Been Looking For
"A pantry-friendly recipe inspired by the Mediterranean...."
INGREDIENTS
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2 (15-ounce) cans cannellini beans
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2 (5-ounce) cans oil-packed tuna
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1 medium lemon
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1/4 cup basil pesto (homemade or store-bought)
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1 tablespoon olive oil
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1 teaspoon Dijon mustard
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1/4 teaspoon kosher salt, plus more as needed
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Freshly ground black pepper
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1 small fennel bulb (about 8 ounces)
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1 small head radicchio (about 5 ounces)
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2 ounces baby arugula (about 2 packed cups)
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Flaky sea salt, for serving (optional)
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