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Tuna Salad with White Beans, Spinach and Caper leaves

April 19, 2018


3 - 4 'Santo' Santorini wild caper leaves

1 medium clove garlic

salt and freshly ground black pepper

3 tbs. fresh lemon juice

1 tbs. mustard

3 tbs. Elysian extra-virgin olive oil

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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