Take canned tuna to new heights by adding creamy cannellini beans, fresh dill and a tangy Dijon dressing.
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.
Wrap beets in foil and bake 1 1/4 to 1 1/2 hours or until tender.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
