Tuna Salad with White Beans, Spinach and Caper leaves

April 19, 2018

Ingredient

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

Preparation 

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!!! 

Source: www.finecooking.com 

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