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Recipe

Spinach and White Bean Salad with Tuna

By Liz Pearson Fine Cooking Issue 128
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.
(3 ratings) Read 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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