Provencal Tuna, White Bean, and Celery Salad
This French-style salad comes from our friend and favorite Francophile, Georgeanne Brennan. She says: “Creamy white beans combined with flaky bits of fish and crunchy celery makes an appetizing...
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Cooking tools:
- Mandoline
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Whisk
- Measuring spoon
- Measuring cup
- Colander
- Plate
Ingredients
- 2 teaspoons Dijon mustard
- 2 teaspoons Rancho Gordo Pineapple Vinegar or Champagne vinegar
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh tarragon
- 3 tablespoons extra-virgin olive oil
- 4 large celery stalks
- 6 ounces cooked, flaked tuna or smoked trout
- 2 cups cooked, drained Rancho Gordo Alubia Blanca, Marcella, or Cassoulet beans
- 2 tablespoons fresh tarragon leaves.
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