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.
Butter Bean, Tuna and Celery Salad
detailaddict Posted: 03/10/14