This salad is super simple; it’s delicious served immediately, but also works really well the next day for lunch.
Serves 2
- 1 teaspoon Dijon mustard
- 2 teaspoons vinegar (white wine or cider)
- 1 tablespoon olive oil
- Zest of 1 lemon
- 1 shallot, minced
- 1/2 ounce dill, leaves picked and finely chopped
- 1 (5-ounce) can tuna in olive oil, drained
- 1 (14-ounce) can navy beans, drained and rinsed
- 1 small cucumber, peeled, seeded, and thinly sliced
- Salt and freshly ground black pepper
- Bread or toast, to serve