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This Mediterranean-style tuna-bean spinach salad is simultaneously complex in flavor, yet simple to prepare.
Supermarket brands are typically twice-cooked, yielding a mushy, fishy product that lacks much of its original omega-3 content.
In contrast, Vital Choice Pacific Albacore Tuna is sustainably line-caught by hand on small troll boats, frozen at sea, and cooked only once, for fresher flavor, firmer texture, and markedly higher omega-3 levels.
In addition, we select only albacore that weighs 15 pounds or less, for optimal texture and purity.
- 2 cans (14-15 oz each) white cannellini beans (or garbanzo beans), rinsed and drained
- 3 tablespoons organic extra-virgin olive oil
- 2 garlic cloves, minced
- Salt and ground pepper
- 6 oz baby spinach
- 1 tablespoon plus 1 teaspoon organic red balsamic vinegar or red-wine vinegar
- 2 cans, 6 oz each (or three-four 3.75 oz cans) albacore tuna, drained and chunked
- 1/4 cup green olives, pitted and roughly chopped
- 1/2 small red onion, thinly sliced
- 2 tablespoons chopped fresh parsley
- Crusty whole-grain sourdough bread, for serving
- 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.