When tuna salad comes to mind it typically wakes up memories of school lunches, mayo and massive chunks of celery. This tuna salad, however, is unrelated and because I am now the adult I’m the master of my own celery prepping.
I don’t know about you but I find peeling hard-boiled eggs frustrating. This is probably the result of my forgetting to turn the timer on. I overcook them almost always. That said, I’ve just learned the niftiest trick. You should watch this for yourself but apparently if you crack each of the ends and remove the shell (just from the ends) you can blow into one hole end and the egg will pop out the other. Let me know if you get that to work. I did not but I’m guessing I looked hilarious trying.
Tiny. Little. Diced. Better. The other great benefit of smaller celery is that the flavor penetrates the salad more evenly and the crunch, well…it doesn’t bogart the whole show. No, this salad is all about balance. Clean, tangy, loads of texture and light as a feather.
TUNA + WHITE BEAN + ARUGULA SALAD
2 cans of tuna (solid white in spring water), drained and rinsed
1 15oz can of white butter beans or cannellini beans, drained and rinsed
1/3 cup of celery, diced
1/2 medium red onion, diced
1/4 cup chopped dill (stems removed)
1 cup of quinoa, cooked
1 medium sized avocado, sliced
2 eggs, hard-boiled, diced
1/4 cup crumbled goat cheese
2 medium-sized handfuls of arugula
1 small bunch of broccoli sprouts
salt to taste
3 tbsp white wine vinegar
6 tbsp olive oil
1 tbsp dijon mustard
salt + pepper
In a large bowl, combine the tuna, beans, celery, red onion quinoa and half of the dill (you’ll use the rest as garnish). Set aside while you ready the dressing.
To prepare the dressing, whisk together all ingredients except for the oil. Once combined, slowly drizzle in the oil until emulsified. Salt and pepper to taste.
Dress the tuna salad stirring until fully combined. Salt and pepper to taste. Arrange the arugula on a platter and top with the tuna salad. Add fresh avocado, the diced eggs and sprinkle with the goat cheese. Garnish with the remaining dill and lemon wedges.