Butter Bean, Tuna and Celery Salad


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

Butter Bean, Tuna and Celery Salad
Photo: © Antonis Achilleos
Total Time:
20 mins


  • 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


  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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