Ingredients

1 bunch arugula
1 small head curly endive (8 to 10 ounces)
1 head radicchio (about 6 ounces)
2 15-ounce cans cannellini or other white beans
4 ounces red onion or sweet onion such as Vidalia
8 sprigs parsley, preferably flat-leaf
1/4 cup capers, drained
2 6-ounce cans albacore tuna packed in water
1 1/2 lemons
2 tablespoons extra-virgin olive oil
Salt
Freshly ground pepper

Directions

Fill the sink with cold water while you remove any withered or yellowed leaves from the greens. Cut the arugula crosswise into 3/4-wide strips, discarding the stems. Cut the endive crosswise into 3/4-wide strips, discarding the bottom inch. Cut off and discard the bottom 1/2-inch from the radicchio. Halve the remainder lengthwise and, with the flat side down, cut each half lengthwise into 1/2-inch-wide strips. Wash the salad greens briefly but vigorously in the sink to remove grit. Spin dry in a salad spinner. Remove any excess moisture with paper towels.

While the greens dry, open the cans of beans into a colander. Rinse and let drain. Cut off a thin slice from the top and bottom of the onion, halve lengthwise, peel each half and cut crosswise into thin half-moon slices. Chop the parsley leaves. Put the beans, onion, parsley and capers in a large mixing bowl along with salad greens.

Open the cans of tuna into the colander over a small bowl to catch the drained liquid. Set juice aside. Flake the tuna and add to the mixing bowl.

Juice the lemons. Add the lemon juice to the drained tuna liquid along with the olive oil, and salt and pepper to taste. Mix well and pour over the ingredients in the salad bowl. Toss well and serve. Makes 4 servings.