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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.
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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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