Tuna, White Bean & Dill Salad

For Christmas this past year my mom got me a copy of Eating Well magazine, their Heart Health special edition. And well, so far almost every recipe I have made from it has been delicious including this surprising tuna salad!

Serves 4, however I often make 1 portion at a time so I only drizzle the dressing over the amount of spinach mixture needed for 1 portion at a time and store the remaining dressing in the fridge.

The Recipe

• 1 15-ounce can no-salt added cannellini beans (white kidney beans)

• 2 5-ounce cans solid white tuna (water packed), drained and broken into chunks

• 1/3 cup chopped red onion (1 small)

• 3 tablespoons plus 1 teaspoon honey Dijon style mustard, divided

• 2 tablespoons light mayonnaise

• 2 tablespoons cider vinegar, divided

• 1 1/8 teaspoons dried dill, divided

• 1/2 teaspoon lemon pepper seasoning

• 2 tablespoons olive oil

• 1/8 teaspoon kosher salt

• 6 cups fresh baby spinach

• 2 cups cubed, cooked and chilled beets

• Chopped fresh dill (optional)

• Ground pepper (optional)

The Directions

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

2. Combine oil, the remaining 1 tablespoon vinegar, the 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 the vinaigrette over the spinach mixture; toss gently to coat.

3. To serve, line 4 serving plates (or 1 if you're like me and making one portion at a time) with the spinach mixture. Top with the tuna mixture. If desired (def recommend!), sprinkle with fresh dill and/or pepper.

Sexy Tip: I buy canned diced beets instead of roasting and cubing fresh beets. Equally as tasty and way less prep work!