tuna, white bean and dill salad
Lunch
Tuna, White Bean & Dill Salad
Take canned tuna to new heights by adding creamy cannellini beans, fresh dill and a tangy Dijon dressing.
Ingredients:
- 3 tablespoons plus 1 teaspoon honey dijon-style mustard
- 2 tablespoons light mayonnaise
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons cider vinegar, divided
- 1 ⅛ teaspoons dried dill
- ⅛ teaspoon kosher salt
- 1 (15 ounce) can no-salt-added cannellini beans (white kidney beans), rinsed and drained
- 2 (5 ounce) cans solid white tuna (water pack), drained and broken into chunks
- ⅓ cup chopped red onion
- 6 cups baby spinach
- 2 cups cubed cooked beets (see tip)
- chopped fresh dill and/or ground pepper for serving
Directions:
- Whisk mustard, mayonnaise, oil, vinegar, dill and salt in a medium bowl. Transfer 3 tablespoons of the dressing to a large bowl. Add beans, tuna and onion to the remaining dressing in the medium bowl; toss gently to coat.
- Add spinach and beets to the dressing in the large bowl. Toss gently to coat.
- Serve the tuna mixture over the spinach salad. Sprinkle with fresh dill and/or pepper, if desired.
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