Food & Cooking Recipes Appetizers White Bean and Tuna Salad 3.7 (29) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 This protein-packed spinach salad is ready in 15 minutes 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 ¼ cup green olives, pitted and roughly chopped ½ small red onion, thinly sliced 2 tablespoons chopped fresh parsley Crusty bread, for serving Directions 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 Notes For an appetizer, try serving the bean and tuna mixture on garlic-rubbed toasts. Rate it Print