Creamy Tuna and Spinach Salad
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Creamy Tuna and Spinach Salad

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.

Tags:
Calorie Smart
Carb Smart
Quick
Easy Prep
Protein Smart
Allergens:
Soy
Wheat
Fish
Eggs
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Red Onion

1 unit

Lemon

1 unit

Ciabatta Bread

(Contains Soy, Wheat)

1 unit

Mini Cucumber

5 teaspoon

Red Wine Vinegar

11.2 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)

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Nutrition Values

/ per serving
Calories620 kcal
Fat30 g
Saturated Fat6 g
Carbohydrate35 g
Sugar8 g
Dietary Fiber4 g
Protein45 g
Cholesterol125 mg
Sodium1230 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small Bowl
Large Bowl
Plastic Wrap
Can Opener
Strainer
Medium Bowl
Baking Sheet
Whisk

Instructions

Prep
1

• 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.

Pickle Onion
2

• 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.

Make Tuna Salad
3

• 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.

Make Garlic Bread
4

• 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.

Mix Dressing & Toss Salad
5

• 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.

Serve
6

• Divide salad between bowls. Top with tuna and more pickled onion if desired. Serve with garlic bread and remaining lemon wedges on the side.