White Bean and Tuna Salad



2 cans (15 ounces each) cannellini beans, rinsed and drained

3 tablespoons extra-virgin olive oil

2 garlic cloves, minced

Coarse salt and ground pepper

5 ounces baby spinach

1 tablespoon plus 1 teaspoon red-wine vinegar

2 cans (5 ounces each) solid white tuna, drained and broken into chunks

1/4 cup green olives, pitted and roughly chopped

1/2 small red onion, thinly sliced

2 tablespoons chopped fresh parsley

Crusty bread, for serving


      In a medium saucepan, combine beans, 2 tablespoons oil, and garlic; season with salt and pepper. Cook over medium-high, stirring, until beans are warm, about 4 minutes; remove pan from heat.

      In a large bowl, combine spinach, 1 tablespoon oil, and 1 teaspoon vinegar; season with salt and pepper and toss to coat. Divide spinach among four plates.

Transfer beans to bowl and stir in 1 tablespoon vinegar, tuna, olives, onion, and parsley. Season with salt and pepper. Top spinach with bean and tuna mixture and serve with bread. Serves 4.

This entry was posted in Salads and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s