White Bean Salad with Tuna, Spinach and burst Tomatoes

White Bean Salad with Tuna, Spinach and burst Tomatoes

Serves 2-4
Prep time 20 minutes
Allergy Fish
Dietary Gluten Free
Meal type Lunch, Main Dish, Salad
Misc Gourmet, Serve Cold, Serve Hot
Occasion Casual Party
This quick and easy-to-prepare salad is perfect for a weeknight dinner or weekend lunch. All pantry items available at Ratto's.

Ingredients

  • 2 tablespoons Ratto's Extra Virgin Olive Oli (plus more for finishing)
  • 1 pint Grape or Cherry Tomatoes
  • 2 cloves Garlic (sliced thin)
  • Good Salt (like Bitterman's fleur de sel (yes, it makes a difference!))
  • Ground Black Pepper (freshly ground is preferable)
  • 1 jar Gourmet Pantry White Beans (rinsed and drained)
  • 1 tablespoon Dinamite Calabrian Hot Pepper Tapenade (add more if you like it spicy)
  • 1 Small red onion (or a large shallot, thinly sliced)
  • 1 lemon (zested and juiced, both reserved)
  • 5oz Baby Spinach
  • 1 can Sardanelli tuna filet in olive oil, 10.5 ounces (drained and broken into large chunks)
  • Crusty Bread (for serving)

Directions

Step 1
In a sauté pan over med-high heat, add the 2 Tbs evoo and heat for 1-2 minutes to

shimmering.
Step 2
Add the tomatoes and toss right away and continue to cook, tossing frequently for 1-2 minutes, just until tomatoes are just starting to burst.
Step 3
Add the garlic and toss another minute, until garlic is just starting to take on some color.
Step 4
Turn off the heat and add the white beans and tapenade to the tomatoes, toss to combine.
Step 5
Add the lemon juice and zest and season with salt and pepper.
Step 6
Put the baby spinach in a large bowl. Pour the warm bean mixture over spinach and toss to combine and slightly wilt the spinach. Add the tuna and gently fold in.
Step 7
Taste and season with additional salt and pepper if needed. Platter-set the salad and drizzle with more extra virgin olive oil and serve with crusty bread.