Butter Bean, Tuna and Celery Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Food & Wine April 2008 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 & freshly ground black pepper |
7 1/2 ounces cans italian tuna in olive oil, drained |
3 celery ribs, with leaves thinly sliced on the bias |
2 (15 ounce) cans butter beans, drained and rinsed |
1 1/2 tablespoons drained capers |
Directions:
1. In a small bowl, whisk the lemon juice with the mustard, then slowly whisk in the olive oil.
2. Stir in the chives and season the lemon-mustard vinaigrette with salt and pepper.
3. 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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