Butter Bean, Tuna & Celery Seed

“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).”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  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.
  4. Add the lemon-mustard vinaigrette and toss to coat the salad.
  5. Season the salad with salt and pepper and serve at once.

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