Kale and Fennel Dense Bean Salad

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1/2 cup red wine vinegar

1 tablespoon Dijon mustard

1/3 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

One 14.5-ounce can cannellini beans, rinsed and drained

One 14.5-ounce can kidney beans, rinsed and drained

One 14.5-ounce can chickpeas, rinsed and drained

One 3-ounce can wild-caught tuna in oil, drained and flaked

1 fennel bulb, thinly sliced, fronds reserved and roughly chopped (about 1 tablespoon)

2 celery stalks, thinly sliced

1 small carrot, thinly sliced into rounds

4 ounces Tuscan kale, tough stems removed, leaves thinly sliced (about 2 cups)

1/4 cup fresh parsley, finely chopped

2 tablespoons fresh mint, finely chopped