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1
Rinse the beans and combine with the water in a soup pot.
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2
Add the halved onion, the crushed garlic cloves, the bay leaf and the sage leaves.
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3
Bring to a gentle boil, add salt to taste, cover and boil very gently for 1 to 1 1/2 hours, or until the beans are tender (sometimes they take longer, about 2 hours; it depends in part on the age of the beans).
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4
Remove from the heat.
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5
Set a colander over a bowl and drain the beans.
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6
Discard the bay leaf, onion, garlic cloves and sage.
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7
Some of the beans will have slipped out of their skins and fallen apart, but most should be intact.
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8
The broth can be used for a soup or pasta sauce.
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9
Meanwhile, prepare the spinach and the dressing.
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10
Whisk together the vinegar, lemon juice, minced or pureed garlic, salt to taste and the olive oil.
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11
In a large bowl, gently toss together the beans and the tuna.
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12
Dont worry if some of the lima beans fall apart.
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13
Add the mint, half the chives and half the dressing and toss again.
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14
Season to taste with salt and pepper.
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15
Toss the spinach with the remaining dressing.
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16
Line a platter or wide bowl with the spinach, top with the tuna, and sprinkle the remaining chives over the top.
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17
Garnish with red onions and black olives if desired, and serve.
