- 1/4 cup fresh lemon juice
- 2 cloves garlic, finely chopped
- 1 teaspoon sugar
- Salt
- 1/2 cup extra virgin olive oil
- 6 celery stalks, thinly sliced
- 1 (15.5 ounce) can kidney beans, rinsed
- 1/2 cup coarsely chopped flat-leaf parsley
- Pepper
- 2 (6 ounce) cans solid white tuna in oil, drained
- In a bowl, whisk together the lemon juice, garlic, sugar and 2 teaspoons salt. Whisk in the olive oil. Pour 1/2 cup of the dressing into a large bowl. Add the celery, beans and parsley, toss well and season with pepper.
- Add the tuna to the bowl with the remaining dressing, flake the fish and toss to coat. Season to taste with salt and pepper.
- Divide the celery salad among 4 plates and top each portion with tuna.