Italian Tuna Salad

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  0.3 cup Tomatoes, Sun-Dried, Packed In Oil
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  15 oz Beans, Cannellini, Canned, Drained
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  0.5 cup Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3 tbsp Lemon Juice, Fresh
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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp 1/2 teaspoon ground black pepper
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  0.3 tsp Onion powder
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  12 oz Canned Tuna
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  3 Celery(120g)
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  3 tbsp Capers, Canned, Drained
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  2 tbsp Parsley, Fresh
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  English Muffins, Plain
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  Spinach

Instructions

1. 1Place the sun-dried tomatoes in a small bowl and cover with hot water. Set aside to reconstitute for 10–15 minutes while you prepare the remaining ingredients.
2. 2Add the drained cannellini beans (reserving about 1/4 of them) and Greek yogurt to a food processor. Blend for 2–3 minutes until the beans begin to break down and combine with the yogurt, scraping down the bowl as needed. Add the olive oil, fresh lemon juice, onion powder, salt, and pepper. Process for another 1–2 minutes until smooth, scraping the bowl once or twice.
3. 3Flake the drained tuna into a large mixing bowl, keeping it fairly chunky. Add the reserved whole cannellini beans, diced celery, drained capers, and chopped fresh parsley.
4. 4Drain the sun-dried tomatoes and pat dry with paper towels. Add them to the tuna mixture.
5. 5Pour the Greek yogurt dressing over the tuna mixture. Gently stir with a spatula to combine, then switch to a fork and continue stirring for 2–3 minutes until all ingredients are evenly distributed and no clumps remain.
6. 6Toast the English muffins over medium heat or in a toaster for 2–3 minutes until golden brown and crispy.
7. 7Divide the tuna salad evenly into 6 airtight containers while fresh. Layer each with fresh spinach or serve the salad on top of toasted English muffins.
8. 8Refrigerate until ready to serve, up to 4 days.