Recipe by Manami
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)
Directions See How It's Made
- 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.