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.

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

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.