Creamy Tuna and Spinach Salad
with Pickled Red Onion, Cucumber & Garlic Bread
Oh, the things we can do with a simple can of tuna! Exhibit A: This light-yet-satisfying dinner salad idea that’s on the table in just 20 minutes. This protein-rich bowl starts with a homemade lemon-mustard dressing tossed with tender baby spinach leaves and crunchy, refreshing cucumber slices. You’ll top it all with a dollop of creamy tuna salad featuring tangy pickled red onion (pretty in pink!) A side of buttery garlic bread adds a crisp and savory element, rounding out the meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
1 unit
Lemon
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
1 unit
Mini Cucumber
5 teaspoon
Red Wine Vinegar
5.6 ounce
Tuna
(Contains Fish)
2 tablespoon
Mayonnaise
(Contains Eggs)
1.5 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Garlic Powder
2 teaspoon
Dijon Mustard
5 ounce
Baby Spinach
Not included in your delivery
Salt
Pepper
Sugar
Olive Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. (TIP: If you have a toaster oven, feel free to skip preheating—you’ll use it to toast the ciabatta in Step 4.) Place 1 tsp butter (2 tsp for 4 servings) in a small bowl to soften. Wash and dry produce. • Halve, peel, and thinly slice onion. Halve ciabatta. Quarter lemon. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons.
• In a large microwave-safe bowl, combine sliced onion, vinegar, ½ tsp sugar (1 tsp for 4 servings), and 2 TBSP water (4 TBSP water for 4). Season with salt and pepper. • Cover with plastic wrap; microwave for 30-60 seconds. Remove plastic wrap and set aside to pickle, stirring occasionally, until ready to serve.
• Open canned tuna and drain; place in a medium bowl. • Stir in mayonnaise, sour cream, and half the garlic powder. Taste and season with salt and pepper.
• Stir a drizzle of olive oil and a pinch of garlic powder into bowl with softened butter. Lightly season with salt and pepper. • Spread garlic butter onto cut sides of ciabatta; place on a baking sheet. (TIP: For easy cleanup, line baking sheet with aluminum foil first.) Toast on top rack until golden brown, 5-6 minutes. TIP: You can use your toaster oven instead. • Slice garlic bread into four triangles each.
• In a second large bowl, whisk together juice from one lemon wedge, half the mustard, 1 TBSP olive oil, and ¼ tsp sugar (for 4 servings, use juice from two lemon wedges, all the mustard, 2 TBSP olive oil, and ½ tsp sugar). Season with salt and pepper. • Add spinach, cucumber, and as much pickled onion as you like (draining first) to bowl with dressing; toss to combine.
• Divide salad between bowls. Top with tuna and more pickled onion if desired. Serve with garlic bread and remaining lemon wedges on the side.