A
AALARD
Guest
White Bean and Tuna Salad with Celery and Lemon
Ingredients
1 (15-ounce) can cannellini beans, rinsed well and drained
2 (5-ouce) cans imported tuna in oil, drained and lightly flaked
2 celery ribs, thinly sliced plus 1/2 cup celery leaves from inner heart
1/2 cup very thinly sliced red onion
1 1/2 lemons
1/4 cup plus 2 tablespoons extra-virgin olive oil
Coarse sea salt
Mix of coarsely cracked black and white pepper
4 small radishes, very thinly sliced
1/2 small cucumber, very thinly sliced
1/2 cup whole flat-leaf parsley leaves
Directions
In a large bowl, combine beans, tuna, sliced celery and onion. Squeeze the juice of 1 lemon into bowl; add oil and toss to combine. Season to taste with salt and pepper, adding more lemon juice to taste, if desired. Add radishes and cucumber; toss to combine. Divide salad onto plates and garnish with celery and parsley leaves.
Ingredients
1 (15-ounce) can cannellini beans, rinsed well and drained
2 (5-ouce) cans imported tuna in oil, drained and lightly flaked
2 celery ribs, thinly sliced plus 1/2 cup celery leaves from inner heart
1/2 cup very thinly sliced red onion
1 1/2 lemons
1/4 cup plus 2 tablespoons extra-virgin olive oil
Coarse sea salt
Mix of coarsely cracked black and white pepper
4 small radishes, very thinly sliced
1/2 small cucumber, very thinly sliced
1/2 cup whole flat-leaf parsley leaves
Directions
In a large bowl, combine beans, tuna, sliced celery and onion. Squeeze the juice of 1 lemon into bowl; add oil and toss to combine. Season to taste with salt and pepper, adding more lemon juice to taste, if desired. Add radishes and cucumber; toss to combine. Divide salad onto plates and garnish with celery and parsley leaves.