1 medium clove garlic
salt and freshly ground black pepper
3 tbs. fresh lemon juice
1 tbs. mustard
700 g 'Alelma' Alonissos tuna in water, drained
400 g navy beans, rinsed and drained
1/2 small red onion, very thinly sliced
6 cups baby spinach
2 heads red or white Belgian endive, coarsely chopped
Using a knife, mince and mash the caper leaves 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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