Food & Cooking Recipes Appetizers White Bean and Tuna Salad 3.7 (29) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 15 mins Total Time: 15 mins Servings: 4 This protein-packed spinach salad is ready in 15 minutes Ingredients 2 cans (15 ounces each) cannellini beans, rinsed and drained 3 tablespoons extra-virgin olive oil 2 garlic cloves, minced Coarse salt and ground pepper 5 ounces baby spinach 1 tablespoon plus 1 teaspoon red-wine vinegar 2 cans (5 ounces each) solid white tuna, drained and broken into chunks ¼ cup green olives, pitted and roughly chopped ½ small red onion, thinly sliced 2 tablespoons chopped fresh parsley Crusty bread, for serving Directions In a medium saucepan, combine beans, 2 tablespoons oil, and garlic; season with salt and pepper. Cook over medium-high, stirring, until beans are warm, about 4 minutes; remove pan from heat. In a large bowl, combine spinach, 1 tablespoon oil, and 1 teaspoon vinegar; season with salt and pepper and toss to coat. Divide spinach among four plates. Transfer beans to bowl and stir in 1 tablespoon vinegar, tuna, olives, onion, and parsley. Season with salt and pepper. Top spinach with bean and tuna mixture and serve with bread. Cook's Notes For an appetizer, try serving the bean and tuna mixture on garlic-rubbed toasts. Originally appeared: Everyday Food, May 2010 Rate It PRINT