“Food & Wine April 2008”
READY IN:
10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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