Name: Warm White Beans with Tuna, Fennel, and Radishes
Total time: 45 min
Ingredients: 1 shallot, sliced thin; 2 teaspoons grated lemon zest, divided, plus 3 tablespoons juice, divided, plus lemon wedges for serving; 3 tablespoons mayonnaise; 1 small garlic clove, minced to paste; 2 tablespoons extra-virgin olive oil, divided, plus extra for drizzling; ¼ teaspoon red pepper flakes; 2 (15-ounce) cans low-sodium cannellini beans, 2 tablespoons canning liquid reserved, beans rinsed; ¼ teaspoon table salt, divided; ¼ teaspoon pepper, divided; 2 tablespoons capers, rinsed; ¼ teaspoon Dijon mustard; ½ fennel bulb, stalks discarded, bulb cored and sliced thin; 1 watermelon radish, trimmed, halved and sliced thin (1½ cups); ½ cup chopped fresh dill and/or parsley; 1 (8-inch) whole-grain baguette, cut on bias into 8 slices; 2 (5-ounce) cans solid white tuna in water, drained and broken into 1½-inch pieces

Warm White Beans with Tuna, Fennel, and Radishes

By Deena Notowich

Published on July 24, 2026

Time

45 minutes

Yield

Serves 4

Warm White Beans with Tuna, Fennel, and Radishes

Ingredients

1 shallot, sliced thin2 teaspoons grated lemon zest, divided, plus 3 tablespoons juice, divided, plus lemon wedges for serving3 tablespoons mayonnaise 1 small garlic clove, minced to paste2 tablespoons extra-virgin olive oil, divided, plus extra for drizzling¼ teaspoon red pepper flakes 2 (15-ounce) cans low-sodium cannellini beans, 2 tablespoons canning liquid reserved, beans rinsed¼ teaspoon table salt, divided¼ teaspoon pepper, divided2 tablespoons capers, rinsed¼ teaspoon Dijon mustard ½ fennel bulb, stalks discarded, bulb cored and sliced thin1 watermelon radish, trimmed, halved and sliced thin (1½ cups)½ cup chopped fresh dill and/or parsley1 (8-inch) whole-grain baguette, cut on bias into 8 slices2 (5-ounce) cans solid white tuna in water, drained and broken into 1½-inch pieces

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.