White Bean and Tuna Salad

By Chef_Roc

Ingredients

• 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

Preparation

Step 1

1. 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.

2. 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.

3. 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.