Tuna, Celery, and White Bean Salad

Ingredients

• 1/2 cup Amphora Milanese Gremolata
• 1/4 cup Amphora Garlic & Chive White Balsamic
• Zest of one lemon plus 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 small shallot, thinly sliced (about 1/4 cup)
• Kosher salt and freshly ground black pepper (or garlic parsley from Napa whole spice)
• 3 cups cooked white beans, such as Great Northern or cannellini (or two 15-ounce cans, rinsed and drained)
• 2 cups thinly sliced celery (3 to 4 large ribs)
• 1 (6-ounce) jar or can of tuna filets, drained
• ⅓ cup chopped flat-leaf parsley

Instructions

• In a small bowl, combine the olive oil, vinegar, lemon juice, mustard, shallots, 1 teaspoon salt and a few grinds of black pepper. Whisk vigorously then set aside for at least 15 minutes.
• Combine the white beans, celery, tuna, parsley in a large bowl and toss gently to combine. Drizzle the dressing over the salad and toss again.
• Transfer the salad to a large serving platter. Sprinkle the lemon zest. Season with salt and black pepper and enjoy!