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).
Steps
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.
Ingredients
fresh lemon juice, dijon mustard, extra virgin olive oil, hot sauce, chives, kosher salt, fresh ground pepper, tuna in olive oil, celery ribs, butter beans, capers, crusty bread