Colu Henry's Chicories with Tuna, Beans, and Old-School Italian Dressi – Rancho Gordo

Ingredients

• ½ cup (120 ml) olive oil
• 5 tablespoons (75 ml) red wine vinegar, plus a bit more for the shallots
• 1 teaspoon light brown sugar
• 1 teaspoon dried oregano
• 1 clove garlic, grated
• Kosher salt and freshly ground black pepper
• 1 medium shallot, thinly sliced into rings
• Red wine vinegar, for drizzling
• Kosher salt
• 2 jars (6.7-ounce/190 g) oil-packed tuna or good-quality canned tuna, broken into large pieces (I like the Tonnino brand)
• 3½ cups (233 g) cooked white beans, such as cannellini or butter beans
• Good-quality olive oil, for drizzling
• Freshly ground black pepper
• 1 medium head radicchio, cored, leaves coarsely torn
• ¼ cup (13 g) roughly chopped flat-leaf parsley (both leaves and tender stems)
• Flaky salt, for finishing