Celery, White Bean & Tuna Salad
Celery is a fridge staple that’s fantastic in salads, where its crunch can really shine. Here, it’s paired with delicate white beans and meaty tuna for a satisfying lunch that holds up well in the fridge. No parsley? Chop up celery leaves for a garnish. You can keep celery fresh for weeks in the fridge by wrapping it in aluminum foil and storing it in the crisper drawer.
Fresh lemon juice
No-salt-added canned drained cannellini beans
15 oz, rinsed and drained
1 cup(s), chopped, thinly sliced
Water-packed tuna fish, drained
5 oz, albacore, drained and flaked
¼ cup(s), leaves (optional)
¼ cup(s), or lettuce leaves (optional), for serving
- In a large bowl, whisk the oil, lemon zest and juice, mustard, salt, and black pepper. Add the beans, celery, and tuna and toss to combine. Stir in the parsley, if using. Serve with radicchio leaves for scooping, if desired.
- Serving size: 1⅓ cups