In this salad, crunchy textures mix with citrusy brightness and savory flavor for a hearty meal—that’s even better the day after.
Drain the beans and tuna and toss with chili flakes, olives, garlic, shallot, tangerine zest, and basil. Season with salt and pepper, and toss with 3/4 cup lemon vinaigrette, and set aside to marinate for 20 minutes. In a large mixing bowl toss together romaine lettuce, parsley leaves, fennel, French breakfast radishes and watermelon radish. Season with salt and pepper, and toss with 1/4 cup lemon vinaigrette, and serve the bean salad over the romaine salad.