Tuna White Bean Salad with Spinach, Olives, and Basil

Method3 steps · about 15 min

1. 1

   Step 1: Whisk the¼cup lemon juice, minced garlic (2),¼cup olive oil and½teaspoon Aleppo pepper in a large mixing bowl. Add a pinch of the unmeasured kosher salt.

   Uses ¼ cup fresh lemon juice · 2 garlic cloves · ¼ cup extra virgin olive oil · ½ tsp Aleppo pepper · a pinch of dressing salt

2. 2

   Step 2: Stir the rinsed drained beans, quartered tomatoes, red onion (½ small),½cup parsley and olives into the dressing from step1. Gently fold in the drained tuna and sliced basil (½ cup), leaving the tuna in larger pieces. Taste and adjust with more salt and the separately listed extra Aleppo pepper or lemon juice only if needed.

   Uses same entire dressing · 1 labelled15oz can cannellini beans · ¾ cup cherry tomatoes · ½ small red onion · ½ cup fresh parsley · ¼ cup green olives · 1 labelled5oz can water-packed tuna · ½ cup fresh basil leaves

   
3. 3

   Step 3: If using spinach, divide the2ounces among four plates and top with the finished tuna-bean salad from step2. Otherwise serve the salad alone or on the chosen prepared serving greens. Serve immediately or refrigerate for up to2hours before serving.

   Uses 2 oz baby spinach, optional serving bed · same complete dressed salad