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