Spinach and White Bean Salad with Tuna
By garciamoss
The bright, fresh combination of endive and spinach makes this salad an elegant lunch or light dinner. Water-packed canned tuna works fine, but oil-packed tuna has a richer, more satisfying flavor.
Rate this recipe
4.4/5
(5 Votes)
Ingredients
- 2 Tbs. brine-packed capers, rinsed and drained
- 1 medium clove garlic
- Kosher salt and freshly ground black pepper
- 3 Tbs. fresh lemon juice
- 1 Tbs. Dijon mustard
- 3 Tbs. extra-virgin olive oil
- 2 5-oz. cans albacore tuna, drained
- 1 15-oz. can cannellini or navy beans, rinsed and drained
- 1/2 small red onion, very thinly sliced
- 6 oz. (6 packed cups) baby spinach
- 2 heads red or white Belgian endive, coarsely chopped
Details
Adapted from finecooking.com
Preparation
Step 1
Using a chef’s knife, mince and mash the capers and garlic with 1 tsp. salt and 1/4 tsp. pepper. Scrape into a large bowl and whisk in the lemon juice and mustard. In a slow stream, whisk in the oil until emulsified. Add the tuna, flaking it into large pieces, then the beans, onion, spinach, and endive. Toss gently with the dressing and serve.
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