White Bean Salad With Tuna And Haricots Verts

• 2 cups haricots verts
• 1 (8-ounce) tuna steak
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon salt, divided
• 1 teaspoon vegetable oil
• 2 cups radicchio
• 1 (19-ounce) can cannellini beans, drained and rinsed
• 3 bacon slices
• 1/2 cup chopped Vidalia green onions
• 1 garlic clove, minced
• 1/4 cup fat-free, less-sodium chicken broth
• 1 tablespoon chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 1 tablespoon cider vinegar

1. Steam haricots verts, covered, 3 minutes. Drain and rinse with cold water
2. Sprinkle tuna with 1/8 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a medium nonstick skillet over medium-high heat. Add tuna; cook 3 minutes on each side until desired degree of doneness. Remove from pan; cut into bite size pieces; place in a large bowl. Add haricots verts, radicchio, and beans, toss well.
3. Add bacon to pan; cook over medium heat until crisp. Remove bacon from pan; crumble. Reserve 2 teaspoons drippings in pan. Add onions and garlic; cook 3 minutes or until soft, stirring frequently. Remove from heat; add remaining pepper, 1/8 teaspoon salt, bacon, broth, and the remaining ingredients. Drizzle dressing over salad; toss to coat. Serve immediately.

haricots verts, tuna, freshly ground black pepper, salt, vegetable oil, radicchio, cannellini beans, bacon, vidalia green onions, garlic, chicken broth, parsley, lemon juice, cider vinegar

Taken from www.myrecipes.com/recipe/white-bean-salad-with-tuna-haricots-verts (may not work)