Butter Bean, Tuna and Celery Salad

By PineyCook

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
• Four 3 1/2-ounce cans Italian tuna in olive oil, drained
• 3 celery stalks with leaves, thinly sliced on the bias
• Two 15-ounce cans butter beans, drained and rinsed
• 1 1/2 tablespoons drained capers

Details

Servings 4
Cooking time 20mins
Adapted from foodandwine.com

Preparation

Step 1

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.