Bean salad with tuna

Ingredients:

• 1 can (425 g) canned cannellini beans, rinsed
• 1 can (180g) tuna in olive oil, patted dry
• 2 tablespoons lemon juice, from 1 large lemon
• 1 tbsp capers, drained and chopped
• 1 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• 2 cups arugula
• 2 small heads radicchio, cut into 5cm pieces.
• 1 Belgian endive, cut into 5cm pieces.
• 1 small fennel root, thinly sliced ​​with a knife or on a mandoline
• 0.5 cup fresh parsley leaves

Preparation:

1. Combine the lemon juice, capers, and Dijon mustard in a large bowl. Whisk in the olive oil gradually. Stir in 1/4 teaspoon of salt. Add the beans to the dressing and gently mash with a spoon. Add the tuna, breaking it up into bite-sized pieces with a fork. Toss gently to coat.
2. Add arugula, radicchio, endive, fennel, parsley leaves, and 0.5 teaspoon salt to the salad. Toss the salad with your hands, lifting the dressing from the bottom of the bowl to coat everything evenly.