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Photo: © Antonis Achilleos Photo by: Photo: © Antonis Achilleos

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.

Food & Wine APRIL 2008

  • Yield: 4

Ingredients

  • 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

Preparation

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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