TUNA, CELERY AND WHITE BEAN SALAD

When it’s too hot to cook but you want something substantial, consider this Mediterraneaninspired combination of oilpacked tuna, crunchy celery, white beans and herbs. It’s great the day of but can also be made a day ahead, which allows the flavors to marinate.

Not a tuna eater? Swap it for hot-smoked salmon or pulled chicken, or skip it.

Out of cannellini beans? Try this with butter beans, lima beans or peas.

No capers? Olives would work, as would chopped pickled grapes or green dilly beans.

Make Ahead: Salad can be made 1 day in advance.

Storage Notes: Refrigerate leftovers for up to 3 days.

4 to 6 stalks celery, preferably the heart and leaves, chopped

1 (15-ounce) can or 1½ cups cooked cannellini beans, drained and rinsed 3 tablespoons fresh lemon juice (from 1 to 2 lemons), plus more to taste

1 clove garlic, minced or finely

grated

Fine salt ½ bunch fresh flat-leaf parsley

(about ½ ounce), chopped 1 (6- to 8-ounce) jar or can

tuna in olive oil 2 tablespoons capers in brine Freshly ground black pepper Calabrian chile oil (optional) In a medium bowl, combine the celery, beans, lemon juice, garlic and a pinch of salt. Stir and taste, adding more salt if desired. Stir in the parsley, tuna and its oil, and capers. Taste, and season with more lemon juice or salt if desired. Season to taste with freshly ground black pepper and a few drops of the chile oil, if using. Serve at room temperature, or cover and refrigerate until needed. Serves 4.

Nutrition information per serving (1¼ cups) | Calories: 163; total fat: 5 g; saturated fat: 0 g; cholesterol: 19 mg; sodium: 859 mg; carbohydrates: 16 g; dietary fiber: 8 g; sugar: 1 g; protein: 14 g.

PHOTO BY REY LOPEZ FOR THE WASHINGTON POST