Prep 20 mins
Cook 0 mins
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. Recipe by Melissa Rubel from Food & Wine Magazine.:) From Pairing of the Day, April 2008 - Canned Bean Cuisine.They suggest a crisp, citrusy Sauvignon Blanc 2005 Brassfield Estate High Serenity Ranch.I just made a mistake - I marked this for Diabetics (only if you eat it as a whole meal) otherwise I will try to have it removed).
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1⁄4 cup extra virgin olive oil
- 1 tablespoon extra virgin olive oil
- hot sauce, to taste
- 1⁄2 cup snipped chives
- kosher salt, to taste
- fresh ground pepper, to taste
- 4 (3 1/2 ounce) cansitalian tuna in olive oil, drained (or 2 6.5oz cans)
- 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
- sliced warm crusty bread (optional)
- In a small bowl, whisk the lemon juice with the mustard & a drop or two of hot sauce, 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.
This is easy, fast and delicious. I'll bet it would be even better if you add some salad olives or dill pickle. I cut the recipe in half and it made dinner for two.