Tuna, Butter Bean & Celery Salad With Anchovy Dressing

Ingredients: Ingredients for the tuna, butter bean & celery salad

• 150g tuna (canned or jarred, drained weight) in spring water or olive oil
• 4 celery stalks, trimmed and quite thinly sliced, plus any leaves reserved to garnish
• 400g butter beans, drained and rinsed
• 1/2 red onion, finely diced
• 2 hard-boiled eggs, chopped

Ingredients: Ingredients for the anchovy dressing

• 4 anchovy fillets, chopped
• 4 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 2 small garlic cloves, crushed
• salt and black pepper

Method: Method for tuna, butter bean & celery salad with anchovy dressing

1. Drain the tuna. If it is in olive oil, then use this in the dressing instead of the same quantity of olive oil. Roughly flake the tuna and add to a bowl with the celery, butter beans and red onion.
2. In a small high-speed blender, whizz the anchovies, oil, vinegar and garlic with a good grind of black pepper until smooth. If needed add a small pinch of salt, although remember the anchovies are very salty in themselves.
3. Toss about half of the dressing through the salad, adding more to taste. Finally stir through the chopped eggs. Divide between plates, scatter with any reserved celery leaves and serve.