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.
More Main-Course Salads
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup snipped chives
Kosher salt and freshly ground pepper
Four 3 1/2-ounce cans Italian tuna in olive oil, drained
3 celery stalks with leaves, thinly sliced on the bias
Two 15-ounce cans butter beans, drained and rinsed
1 1/2 tablespoons drained capers
How to Make It
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.
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.
Crisp, citrusy Sauvignon Blanc.
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