Balsamic Tuna Salad

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (12 ounce) can albacore tuna in water, drained and flaked
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1/2 cup halved black olives
• 1/2 English (seedless) cucumber, coarsely chopped
• 1 small red bell pepper, coarsely chopped
• 1 bunch green onions, chopped
• 1 bunch fresh parsley, chopped
• 1/2 cup balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon coarsely ground black pepper
• 1 (10 ounce) bag fresh baby spinach

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Drain the tuna and garbanzo beans, rinse the beans well, and flake the tuna into a large bowl.

2. Halve the black olives. Coarsely chop the cucumber, red bell pepper, green onions and parsley, and add them to the bowl with the tuna.

3. Finely mince the garlic clove. In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried oregano and black pepper.

4. Add the garbanzo beans and olives to the bowl, pour the dressing over, and toss gently until everything is evenly coated.

5. Cover and refrigerate for 15 minutes to let the flavors meld.

6. Divide the baby spinach among four plates or bowls. Spoon the tuna salad over the spinach and serve chilled.