Warm Spinach Salad with Cannellini Beans and Tuna

So easy and incredibly satisfying!

On this cold and gray day, try this quick and simple 'Warm Spinach Salad with Cannellini beans and Tuna’ to bring some sunshine and seaside memories to your day.

Recipe inspired by @stanleytucci ‘Cannellini bean, Tuna and Red Onion Salad’ from ‘The Tucci Cookbook’….as well as our travels to Amalfi Coast for a seaside light pranza after a dip in the Mediterranean Sea. 💦

Ingredients:

EVOO for pan
1 small can of cannellini beans
Handful of cherry tomatoes halved
1 clove of sliced garlic
A sprinkle of Bella Napoli
1 can of Tonno (tuna) in EVOO
Thinly sliced red onion
1 lemon

How-To:

1. In a small pan on medium low, add 1 TBSP of EVOO and if you are a garlic lover like us, add a clove of garlic to the pan to bring extra flavor to your EVOO. You can take the clove out before adding spinach or if you are like Matt, take it out, slice it up, and add it back to your salad.

2. Drain and rinse 1 can of cannellini beans and add to medium-low pan along with the 1 clove of sliced garlic. Swirl ingredients around the pan to spread the warmth and to allow the garlic to become fragrant.

3. Add halved cherry tomatoes into pan.

4. Season with Bella Napoli and continue to warm ingredients.

5. Add 2 handfuls of spinach on top of pan and with a wooden spoon or tongs gently incorporate all ingredients together. You are not wilting the spinach, just gently warming the leaves.

6. Take pan off heat and let rest for 2 minutes.

7. Plate and spoon tuna on top of each plate.

8. Add thinly sliced red onion.

9. Squeeze lemon, add a dash of EVOO if you want, and a sprinkle of our Newport Sea Salt pure flaky sea salt on top.

10. Important….sit down to eat and reminisce about your favorite seaside dining location. For Matt, our boys, and I - it’s the Amalfi Coast. Andiamo! 😉

Stay healthy, well, and of course, salty!

Many dips in the Mediterranean Sea were had during our living abroad period from 2013-2016.