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.
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
7 1/2-ounce cans Italian tuna in olive oil, drained
3 celery stalks with leaves, thinly sliced on the bias
2 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.
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This had surprisingly good flavor; I added whole-grain orzo to make it more substantial as a main-dish salad, and even with the olive oil reduced by half it was still tasty. I had only 5 oz. tuna and I didn't have capers, but I added 1/4 tsp. each of sea salt and pepper, and toasted some pine nuts to add for punctuation. As tuna is typically bland I tossed it with the dressing first and let it marinate while the pasta and limas cooled, then mixed it all together. I served it with just a slice of focaccia. I don't know if I would make this again but it made for a nice first-warm-day-of-spring salad.
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