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!!!
Comments will be approved before showing up.
Get A 10% Off Coupon!
After your subscription, you'll receive your coupon in your e-mail to use it on your next order.
It is not combined with other offers or discounts.
Discount valid for new customers only.