White Bean and Tuna Salad
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Everyday Food, May 2010
- Prep Time 15 minutes
- Total Time 15 minutes
- Yield Serves 4
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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
Directions
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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. 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. 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.
Cook's Note
For an appetizer, try serving the bean and tuna mixture on garlic-rubbed toasts.
This is a great mid-week standby dinner as it's super quick. The tuna mixture stores well in the fridge and it's easy to pack up some leftovers on fresh spinach in a container for work the next day.