Fine Cooking Magazine - November/December 2020

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

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.

(3 ratings) Read Reviews

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Capers
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Belgian Endive
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Shishito Peppers

Reviews

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Reviews (2 reviews)

JFBridges | 05/29/2018
Found this to be perfect as is! My family loves it.
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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What We're Cooking Now

Name: Spinach and White Bean Salad with Tuna
Yield: 4 as a main course servings
Cuisine: Italian
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