I can’t believe they ate the whole thing

I made this recipe ( taken from annual food & wine cookbook 2009) for a open house party right before New Years Eve.  It went so well it was scary.  Several folks asked for the recipe.  Here it is… Enjoy

Butter Beans, Tuna and Celery  (can you believe).  Makes 4 servings

Salad will be delicious alone or with crusty or grilled bread slices.

In a small bowl whisk two Tbls. fresh lemon juice with 1/2 tsp of Dijon mustard.  Stir in 1/4 cup of snipped chives and season the vinaigrette with salt and pepper.

In a large bowl, toss four 3/5 oz. cans of Italian tuna in olive oil with 3 celery stalks, including leaves that have been sliced on the bias, two cans of rinsed and drained butter beans, and 1.5 tbls. of capers.

Add lemon vin., season to taste and serve immediately.

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When I made this I actually but the vinaigrette and celery together and placed the beans into it and set it in the fridge the night before so that I could plan ahead but not make the salad stale or wilted.  At the last hour I added the other ingredients.  Turned out super.

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