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For the dressing:

  • juice of 1 lemon – about 2 tbsp
  • 2 tsp, Dijon mustard
  • 5 tbsp, il Fustino Taggiasca Extra Virgin Olive Oil
  • salt and pepper – to taste

For the salad:

  • 1 bunch, chives – finely chopped
  • 4 stalks, celery
  • 2 cans, Butter Beans – rinsed and drained
  • 1 1/2 tbsp, capers
  • 1 jar, high-quality tuna


In a mason jar, combine the lemon juice, Dijon mustard and EVOO, shake until combined. Season with salt and pepper, to taste.

Chop celery into bite-sized pieces. Drain and rinse butter beans. Drain tuna.

In a serving bowl, gently break up larger tuna chunks and toss with the chopped celery, butter beans, and capers. Pour dressing over the top and toss to coat.

Serve and enjoy!

Posted by:il Fustino