Recipe Library

Tuna, White Bean & Dill Salad

Creamy white beans and chunks of tuna glisten in a honey Dijon dill dressing that tastes bright and tangy, mingling with crisp red onion over cool spinach and sweet roasted beets.

Recipe and photo by EatingWell, shared here with credit. View the Original

Tuna, White Bean & Dill Salad
Total
20 min
Prep
20 min
Serves
4

Nutrition per Serving

Calories
326
Protein
28g
Carbs
33g
Fat
10g
Fiber
8g
Sugar
9g
Sodium
578mg

Ingredients

  • 3 tablespoons plus 1 teaspoon, honey Dijon-style mustard, divided
  • 2 tablespoons light mayonnaise
  • 2 tablespoons olive oil
  • 2 tablespoons cider vinegar, divided
  • 1 1/8 teaspoons dried dill, divided
  • 1/8 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
  • 1/3 cup chopped red onion (1 small)
  • 6 cups fresh baby spinach
  • 2 cups cubed, cooked and chilled beets (see Tip)
  • 1 sprig Chopped fresh dill and/or ground pepper

Instructions

  1. 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.
  2. Add spinach and beets to the dressing in the large bowl. Toss gently to coat.
  3. Serve the tuna mixture over the spinach salad. Sprinkle with fresh dill and/or pepper, if desired.