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Tuna, White Bean & Dill Salad
2 h 30 m
Diabetic Living Magazine
“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.”
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 (1 small)
3 tablespoons plus 1 teaspoon, honey Dijon-style mustard, divided
1Combine 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.
2Prepare vinaigrette: Combine oil, remaining 1 tablespoon vinegar, remaining 1 teaspoon mustard, salt and the remaining ⅛ 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.
3To 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°F. Wash and trim beets; pat dry. Wrap beets in foil and bake 1¼ to 1½ 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.