Lately, I’ve been trying to eat more fish. No big reason, but I realized that eating steak for dinner three nights in a row — something I did a few weeks ago, thanks to business dinners and outings with friends — is a tad excessive.
So, I’ve been looking for interesting fish recipes. Flipping through my cookbooks, I settled on this one from Jillian Michaels’ book, Making the Cut.
The White Bean Salad with Tuna and Haricots Verts was great, minus one thing: the radicchio. I’d forgotten that radicchio has such a bitter taste when it’s raw. Next time, I’d swap the 2 cups of it out for something like arugula or Romaine lettuce.
Aside from that, I loved this salad and will be making it again.
White Bean Salad with Tuna and Haricots Verts
- 2 cups haricots verts *regular, thin green beans do the trick
- 1 8-ounce tuna steak
- 1/2 tsp freshly ground black pepper, divided
- 1 tsp olive oil
- 2 cups radicchio *you know my thoughts on this
- 1 19-ounce can cannellini beans, drained and rinsed
- 3 nitrate-free turkey bacon slices
- 1/2 cup chopped Vidalia onion
- 1 garlic clove, minced
- 1/4 cup fat-free, low-sodium chicken broth
- 1 tbsp chopped fresh parsley
- 2 tbsp fresh lemon juice
- 1 tbsp cider vinegar
On a fitness note, Making the Cut is an awesome book for anyone looking to mix up their routine. Jillian outlines 30 days of intense circuit-style workouts, with moves like Rock Star Jumps and Half-Crow Pushups. I like her workouts and always end up a sweaty mess, which is how I know I’ve been working hard.
Back to the salad. I hope you enjoy it and, should you opt to include the radicchio, know that you’ve been warned.