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.
