White Bean and Tuna Salad with Celery and Lemon

INGREDIENTS

  • 1 (15-ounce) can cannellini beans, rinsed well and drained
  • 2 (5-ounce) 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 torpedo 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, and ½ 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.

[print-me target=”.post-content”]