White Bean and Tuna Salad

29 Ratings
  • 5 4
  • 4 14
  • 3 10
  • 2 1
  • 1 0

This protein-packed spinach salad is ready in 15 minutes

Everyday Food, May 2010

Gallery

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
4
Advertisement

Ingredients

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.

    Advertisement

Cook's Notes

For an appetizer, try serving the bean and tuna mixture on garlic-rubbed toasts.

Advertisement

Reviews (2)

29 Ratings
  • 5 4
  • 4 14
  • 3 10
  • 2 1
  • 1 0
Martha Stewart Member
05/19/2014
I was surprised at how tasty this was. Really easy to make with inexpensive ingredients I always have on hand. I used a jar of pimento-stuffed olives since it was what I had in the pantry. I used a spring mix that included baby spinach. I also tossed in a little bit of fresh grated Parmesan cheese. Took the recommendation and spread a little bit of the tuna and bean mixture on toasted bread and it was delicious.
Martha Stewart Member
09/13/2011
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.
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 06/27/2022