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Butter Bean, Tuna and Celery Salad
© Antonis Achilleos

Butter Bean, Tuna and Celery Salad

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Big, creamy butter beans give a tuna and celery salad terrific heartiness. The salad would also be delicious spooned over slices of warm grilled country bread.

  1. 2 tablespoons fresh lemon juice
  2. 2 teaspoons Dijon mustard
  3. 1/4 cup plus 1 tablespoon extra-virgin olive oil
  4. 1/4 cup snipped chives
  5. Kosher salt and freshly ground pepper
  6. Four 3 1/2-ounce cans Italian tuna in olive oil, drained
  7. 3 celery stalks with leaves, thinly sliced on the bias
  8. Two 15-ounce cans butter beans, drained and rinsed
  9. 1 1/2 tablespoons drained capers
  1. In a small bowl, whisk the lemon juice with the mustard, then slowly whisk in the olive oil. Stir in the chives and season the lemon-mustard vinaigrette with salt and pepper.
  2. In a large bowl, gently toss the drained tuna with the sliced celery, butter beans and capers. Add the lemon-mustard vinaigrette and toss to coat the salad. Season the salad with salt and pepper and serve at once.
Serve With Crusty bread.

Suggested Pairing

Crisp, citrusy Sauvignon Blanc.

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