Sunday, July 11, 2010

White Bean and Tuna Salad

I had just enough fresh spinach left in the fridge from my spring harvest for this recipe - otherwise, I would have had to wait until fall or next spring to try it out.  I didn't have any tuna or green olives on hand (and was determined not to run to the grocery store!), so I substituted some left over roasted fresh chicken breast (yum!) for the tuna and sun-dried tomatoes for the olives.  Delish!

Source:  Everyday Food, May 2010

2 cans (15 oz. each) cannellini beans, rinsed and drained
3 T. extra-virgin olive oil
2 garlic cloves, minced
sea salt
ground pepper
5 oz. fresh baby spinach
1 T. plus 1 t. red-wine vinegar
2 cans (5 oz. each) solid white tuna, drained and broken into chunks
1/4 c. green olives, pitted and roughly chopped
1/2 small red onion, thinly sliced
2 T. chopped fresh parsley
crusty bread, for serving

In a medium saucepan, combine beans, 2 T. oil and garlic; season with salt and pepper.  Cook over medium-high heat, stirring until beans are warm, about 4 min.; remove pan from heat.  In a large bowl, combine spinach, 1 T. oil and 1 t. vinegar; season with salt and pepper and toss to coat.  Divide spinach among four plates.  Transfer beans to bowl and stir in 1 T. vinegar, tuna, olives, onion and parsley.  Season with salt & pepper.  Top spinach with bean and tuna mixture and serve with bread.

Serves 4.

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