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Recipe

Spinach and White Bean Salad with Tuna

Scott Phillips

Servings: 4 as a main course

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

Nutritional Information

      Calories (kcal) : 340
      Fat Calories (kcal): 120
      Fat (g): 13
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 30
      Sodium (mg): 980
      Carbohydrates (g): 31
      Fiber (g): 14
      Protein (g): 25

Preparation

  • 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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Reviews

  • Me_Bia | 05/08/2015

    I love salads :)******Toudert*********Be the change that you want to see in this World!http://www.easy-recipes-easy-meals.com/

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