Why This Recipe Works

With a couple of cans of water-packed tuna and a couple of cans of beans, you can create a revelatory dish. We warm cannellini beans (a classic Mediterranean pairing with tuna) in a saucepan, flavoring them with lemon zest, red pepper flakes, and capers. While the beans rest, their flavors melding, we make a light, crunchy salad of fresh fennel, peppery radish, and fistfuls of dill and coat the mixture in a lemon–olive oil dressing—a bright contrast to the creamy beans and briny fish. Paired with whole-grain toasted bread smeared with garlicky, citrusy aioli, this meal is as vibrant and elegant as it is quick to whip up.

Before You Begin

Watermelon radish adds striking color, but you can substitute another type of radish if you like. A rasp grater makes quick work of turning the garlic into a paste. This recipe is included in The Complete High-Protein Cookbook.

Instructions

Combine 1 thinly sliced shallot and 2 tablespoons lemon juice in small bowl; set aside, tossing occasionally. Whisk 3 tablespoon mayonnaise; 1 small garlic clove, minced to paste; ½ teaspoon lemon zest; and 1 teaspoon lemon juice together in small bowl. Season with salt and pepper to taste; set aside for serving.

Heat 1 tablespoon extra-virgin olive oil in medium saucepan over medium heat until shimmering. Add ¼ teaspoon pepper flakes and remaining 1½ teaspoons lemon zest and cook until fragrant, about 30 seconds. Add 2 rinsed cans low-sodium cannellini beans plus 2 tablespoons reserved canning liquid, ⅛ teaspoon salt, and ⅛ teaspoon pepper and cook until warmed through, about 3 minutes, stirring occasionally. Off heat, stir in 2 tablespoons rinsed capers and remaining 2 teaspoons lemon juice and let sit until flavors meld, about 15 minutes.

Meanwhile, drain reserved shallot in fine-mesh strainer set over medium bowl. Pour off all but 2 teaspoons lemon juice from bowl, then add ¼ teaspoon Dijon mustard, remaining 1 tablespoon oil, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper and whisk to combine. Add drained shallot, ½ fennel bulb, sliced thin; 1 watermelon radish, trimmed, halved, and sliced thin; and ½ cup chopped dill and toss to combine.

Adjust oven rack 4 inches from broiler element and heat broiler. Place 8 slices whole-grain baguette on rimmed baking sheet and broil until golden, 1 to 2 minutes per side. Spread garlic mayonnaise over toasted bread slices. Arrange beans on serving platter, then top with fennel mixture and 2 cans tuna, drained and broken into 1½-inch pieces, and drizzle with extra oil. Serve with lemon wedges, scooping up beans and tuna with bread slices.