Make Katy Sparks's Heirloom Bean Salad With Ventresca Tuna, From Radish
Beans and tuna belly.
Bedford Avenue's new gourmet grocery, Radish, has been a welcome addition to the artisanal food mecca that is Williamsburg. Owners Amy Marks and Laura Migliozzi managed to bring in Katy Sparks (whom you may remember as having left 10 Downing to work on Bussaco's menu, then breaking ties a month in) to create a menu of prepared meals. Marks and Migliozzi share the recipe for Sparks' Heirloom Bean Salad With Ventresca Tuna.
"This is not the tuna salad you grew up with," says co-owner Marks. "Ventresca tuna is the belly meat, the richest part of the fish. It's buttery flavor is complemented by the crispness of the celery and the beans give it a little more substance. It's a great protein salad that has so many crisp vegetables. It's the perfect salad for a light lunch or outdoor dinner."
Heirloom Bean Salad With Ventresca Tuna
1 small can Ventresca or other premium tuna
For the beans: 1 cup dried heirloom borlotti beans 2 cloves garlic, crushed 2 sprigs thyme 1 sprig rosemary 1 bay leaf 2 stalks celery, broken in half sea salt, to taste
Soak the beans two days ahead of time and cook one day ahead. Soak the beans for 12 hours, and strain. In a pot over medium heat, cook them in fresh water with smashed garlic cloves, fresh thyme, rosemary, bay leaves, and a few whole celery stalks, all tied into a bundle. Season with sea salt halfway through cooking, and cook until tender. Cool, and reserve the beans in their cooking liquid.
For the salad: 3 stalks celery, sliced thin on a bias with leaves kept aside 4 sprigs parsley, leaves pulled from the stem 2 tablespoons coriander seeds, crushed (either with mortar and pestle or other heavy object) 1 small head fennel, sliced thin 1 small red onion, sliced thin 1 teaspoon red chili flakes, to taste, crushed 1/4 cup capers, rinsed and drained splash red wine vinegar 2 tablespoons extra virgin olive oil 4 leaves Trevisano radicchio sea salt, to taste
Brush the radicchio with olive oil, and grill until slightly charred and tender. Allow to cool, and chop roughly. Strain the beans, and in a bowl combine with the tuna, coriander seeds, capers, dried red chili flakes, celery leaves, sliced celery, red wine vinegar, olive oil, chopped parsley, and grilled radicchio. Toss, adjust the seasoning to taste, and serve.
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