Take canned tuna to new heights by adding cannellini beans, red onion and dill, tossing it in a lemon-pepper-Dijon dressing and serving it over a spinach salad with canned beets. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Combine beans, tuna and onion in a large bowl. For dressing, whisk together 3 tablespoons of the mustard, the mayonnaise, 1 tablespoon of the vinegar, 1 teaspoon of the dried dill and the lemon-pepper seasoning in a small bowl. Add dressing to tuna mixture; toss gently to coat. Cover and chill 2 to 4 hours.

  • Prepare vinaigrette: Combine oil, remaining 1 tablespoon vinegar, remaining 1 teaspoon mustard, salt and the remaining 1/8 teaspoon dried dill in a small screw-top jar. Cover and shake well. Combine spinach and beets in a large bowl. Before serving, pour vinaigrette over spinach mixture; toss gently to coat.

  • To serve, line four serving plates with spinach mixture. Top with tuna mixture. If desired, sprinkle with fresh dill and/or pepper.


Tip: To cook fresh beets, preheat oven to 400 degrees F. Wash and trim beets; pat dry. Wrap beets in foil and bake 1 1/4 to 1 1/2 hours or until tender. Cool slightly. Unwrap and slip off skins under cool running water. Place beets in a covered container and chill until needed. Or use packaged refrigerated cooked whole baby beets.

Nutrition Facts

296 calories; 11.2 g total fat; 1.7 g saturated fat; 25 mg cholesterol; 551 mg sodium. 829 mg potassium; 25.2 g carbohydrates; 6.8 g fiber; 7 g sugar; 20.5 g protein; 4775 IU vitamin a iu; 17 mg vitamin c; 164 mcg folate; 102 mg calcium; 4 mg iron; 73 mg magnesium;

Reviews (2)

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Rating: 4 stars
In the instructions it says to add the lemon pepper seasoning but in the ingredients list there is no lemon pepper seasoning. How much lemon pepper is supposed to go into this? Read More
Rating: 4 stars
Could use a little lemon to rid any fishy taste off but otherwise good.:) Read More