Herby Tuna and Navy Bean Salad

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

Start by making the dressing: whisk the mustard, vinegar, and oil together. Season, and then stir in the lemon zest, shallot, 
and dill. 

In a separate bowl, mix the tuna, beans, and cucumber together, then pour over the dressing and toss lightly to combine. This is best served with a slice of bread or toast to mop up all the juices. 

Recipe reprinted with permission from “Take One Can: 80 Delicious Meals From the Pantry,” by Lola Milne. Published by Kyle Books.