Adapted from a NY Times Recipe for Health, this zippy version of tuna salad is served on greens instead of bread and is quick and easy. It will also save you from the hot stove if you use canned or previously prepared beans. If you prefer to cook your own beans, do it on the weekend when you have more time and freeze in 15 oz. portions. You can transfer frozen beans to the fridge the night before you want to use them. I think Heidi Swanson has the best recipe for make ahead beans in her cookbook Super Natural Every Day.
1 5-ounce can water-packed light tuna, drained
1 15 oz. can cannellini beans
¼ cup red onion, thinly sliced or diced
1 stalk celery, finely diced
4 oz. washed baby spinach
4 oz. washed baby arugula
1 tablespoon sherry vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1-2 teaspoons agave syrup, to taste
4-6 tablespoons extra virgin olive oil
2 tablespoons finely chopped fresh mint leaves
2 tablespoons finely chopped fresh dillOPTIONAL GARNISH
black olives and cubes of mild cheese like monteray jackINSTRUCTIONS
1. Drain and rinse the beans and set aside in a large bowl.